Mutabbal – A Middle Eastern Dip

Returning to the space I love after a long time, words are getting meshed. There is a lot to say but it is  difficult to translate my feeling into words. Words get choked. Though trying to move on . But the emptiness within me has surrounded too much. I am doing things mechanically. It seems , I  was just cajoling myself that I am totally prepared for this day. But I am not.  Life has become a reflection of an  empty space which will be eternally void. During this time I am only trying to keep myself busy. Pretending to be unfeeling. Though I weep internally each second for loss  which was already destined.

Moutabbal or Mutabbal is Syrian dip. Mr.K is too fond of it. So I prepare and keep a weekly stock of it  along with Hummus for his instant craving. We only have to order Khubz (Lebanese bread)to go along with it ,  which is just a call away.

 The prep starts with roasting  a big eggplant. I usually put it directly on the flame. No oil. Just plain and keep turning from time to time so it gets roasted evenly from all sides.

Remove the roasted eggplant  from the flame and crush slightly with the back of a spoon. Remove the skin.

The wonderful aroma of roasting has filled my entire kitchen.Finding happiness in small things Remove the seeds if there are many. We like the crunchiness of the seed. So I have kept it.