It’s been too long and it feels so good to get back to my roots.
April 29, 2012 was the last time I posted a recipe post.
Why? I’m not really sure, I guess I got caught up with Paris during summer and when I came back I started FIODTuesdays, so my food photography was put on the back burner.
But last week, something pinched me. You know that spot above your waist, yea right there, and it made me jump towards my camera.
One of my all time favorite food bloggers, Aran of Cannelle Et Vanille, is hosting a food and lifestyle photography workshop in the Basque Country on September 5 – 10, 2013, AND I REALLY WANT TO GO!
Registration for the workshop starts on Thursday 21st and spaces are limited to 9 people based on a first come first serve basis.
Out of the thousands of people who are planning to apply, I’m hopping to be among the 9 acceptances.
If I don’t make it, which may be the case, I will say thank you to Aran for helping me kick-start my photography again.
If I do make it, I’ll make sure to bring Aran back with me to introduce her to all the fabulous foodies and restaurants in Dubai.
To restart my recipes, I’d like to make an announcement; Mutabal is officially the new Humus.
Mutabal is an eggplant based dip known for its smoky flavors. It’s usually served as a starter, dressed in olive oil and eaten with bread.
When taking a bite of a well-made plate of mutabal, the tip of your tongue should tingle from the eggplant and the lemon juice.
To achieve the perfect mutabal, you need the perfect eggplant. While choosing an eggplant, you must be picky. The type of picky you use when you pick The One.
Some rules that my mother has passed on to me to find the perfect catch: choose a big plumb eggplant. The stem must be a bright green. The skin should be youthful and wrinkle free. When you tap the eggplant it should be firm and sound hollow. In Dubai, some of the best eggplants for mutabal are from Holland.
(Hey momsi, shout out to my mama for teaching me everything I know in the kitchen, love you)
One of my favorite flavor combinations, and I know I’m not alone, is sweet and smoky.
My eggplant gives me the smoky and for my sweet, pomegranate, which is common and red cherries, which is not so common.
Picking up my pomegranates from the grocery store, my hands couldn’t pass up the cherries because I knew their juicy, sweet flavors would compliment my mutabal exactly the way I wanted, and they do.
If you do have a chance, try out my mutabal and you’ll understand why it’s officially the new Humus.
- 1 large eggplant
- 1 small lemon
- 1 teaspoon salt
- 1 – 2 table spoon water
- 2 tablespoons Tahina
- Fresh Cherries
- Fresh Pomegranate
- Olive oil
- With a knife poke two holes into the eggplant.
- Put the eggplant on a baking sheet and into the oven for 1 hour.
- When the eggplant is cooked, the skin will be wrinkled and the texture will be soft to the touch.
- Peel the skin off the eggplant.
- Remove all the seeds from the eggplant meat.
- Squeeze out all the water from the eggplant.
- Put the eggplant in a bowl and add the lemon, water, salt, tahini and crush with a garlic crusher.
- Add more salt if needed.
- Keep grinding and pressing down the mixture until it forms a paste. If you find it dry add a tablespoon of water. The finished texture should still remain lumpy. Mutabal is not as creamy as humus.
- Put the mutabal into a serving bowl and sprinkle some pomegranate and pitted cherries.
- Before serving, drizzle with some olive oil.