Byblos' M'Taabal

30 mins Prep Time

1 hours 30 mins Cook Time

Written By

Robin Winship

Smoky eggplant and charred Savoy cabbage paired with sweet pomegranate molasses, acidic lemon juice and roasted garlic are the makings of this delicious eggplant dip. This original recipe from upscale Middle Eastern restaurant, Byblos, does call for a wood burning oven but we have modified it so anyone can make this m'taabal from their home kitchen!

*This recipe has been modified for home cooks. If you have a wood burning oven or barbecue you may cook the eggplant, garlic and cabbage that way.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @experiencebyblos!

Ingredients

120g m’taabal (recipe below)
30g chiffonade grilled cabbage (recipe below)
5 pieces parsley leaves
2g pomegranate molasses
10g lemon juice
5g olive oil
2g Maldon salt
10g pomegranate seeds
1g sumac
1g za'atar

M'Taabal

750g smoked fresh eggplant
100g tahini
35g roasted garlic
30g lemon juice
17g sherry vinegar
5g Maldon salt

Grilled Cabbage

1 head Savoy cabbage
125ml lemon juice
5g Maldon salt
15g olive oil

Directions

M'Taabal

3 Steps

Step 1

Split eggplant, score skin in criss-cross pattern, salt and set aside face up for 30 minutes. Squeeze eggplant over sink to extract salty juices and pat dry, brush eggplant with olive oil. Roast flesh side down on baking tray in oven set at 400 degrees Fahrenheit for 1 hour. Scoop out flesh and let drain.
Step 2

Take two whole heads of garlic and peal papery outer layer, keep individual skins of cloves intact. Cut 1/4 inch from the top of the head, exposing top of individual cloves. Drizzle heads with olive oil and wrap in tin foil. Roast in the same oven at 400 degrees Fahrenheit for 30 minutes or until extremely tender. Squeeze cloves out of skins into a bowl. Set aside.
Step 3

In a food processor, add all ingredients and pulse until smooth.

Grilled Cabbage

6 Steps

Step 1

Cut the Cabbage into quarters.
Step 2

Season with salt and olive oil.
Step 3

Roast in the same oven at 400 degrees Fahrenheit for 15-25 minutes or until cooked through and golden brown in places.
Step 4

Once finished, place in bowl and drizzle with lemon juice.
Step 5

Cover bowl with saran wrap and allow to steam.
Step 6

Pull off leaves and reserve.

Assembly

5 Steps

Step 1

Pipe m’tabaal into a serving bowl.
Step 2

Use the back of a spoon, make a well in the middle of the m’taabal.
Step 3

Drizzle pomegranate molasses in well.
Step 4

In a small bowl, mix cabbage, lemon juice, olive oil and salt.
Step 5

Place cabbage in well, and finish with sumac, zaatar, pomegranate seeds and parsley leaves.