I sometimes feel Lebanese Mutabbal, also known as “Eggplant Dip,” is somewhat misunderstood by foodies less familiar with the Middle Eastern culture. I watched a video the other day on the YouTube channel of one of America’s famous chefs, and I felt a strong urge to write about the traditional way of serving Mutabbal. From a cultural point of view, it was weird seeing her serve Mutabbal as a standalone dip with toasted pita bread on the side.
Where this dish originates, Mutabbal is seldom served on its own. Mutabbal is a staple dish in the Lebanese cuisine, usually served as part of “Mezza,” which is an elaborate assortment of appetizers that can be served as a standalone feast. However, Mezza is usually introduced as a prelude to a meatier Lebanese barbecue meal.
The latter is the more common approach to serving Mezza, which also includes dishes like Fattoush (salad with fried pita bread), Sujuk (sausage), grilled Halloumi cheese, pickles, Muhammara (a hot pepper “dip”), and other scrumptious starters.
Mutabbal can also be singled out of the Mezza conglomerate and served as a “side dish” next to certain foods that go well with it, like Kibbeh (minced meat in a shell of mashed meat and bulgur). That’s where it serves as an accompaniment to Kibbeh, and as a flavorsome enhancer of this authentic Lebanese dish.
You can check out the full argument about Mutabbal on my food and travel illustration blog.
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