The Dip That Tastes Like Home
I grew up in the Levant (Jordan), and Mutabal has always been a staple on our table. My mom would make it at least once a week, and it was one of those dishes that just felt like home.
Back then, we didn’t add pomegranate molasses, it was something we picked up from a family friend, and once we tried it, it stuck. That little drizzle adds a subtle tangy sweetness that everyone now loves.
We usually serve mutabal alongside other classics like fattoush salad, hummus, and labneh. So good. To this day, I still make this dip all the time and honestly, I don’t think I’ll ever stop.
What is Mutabal?
Mutabal is a popular levantine dip made with roasted eggplant (aubergine), tahini (sesame paste), garlic, lemon juice, and a pinch of salt. It’s a simple, creamy dish that’s full of smoky flavor and usually served as part of a mezze spread. I personally love it so much that I often snack on it or enjoy it for lunch with warm, freshly baked pita bread.
This dip might look a bit like hummus, and honestly, as a little kid, I had no idea what the difference was! I didn’t know what Mutabal was, I just knew I liked the creamy dip!
What does Mutabbal taste like?
Mutabal has a rich, creamy texture and a bold, smoky flavor from the roasted eggplant. It’s savory, slightly tangy from the lemon juice, and nutty thanks to the tahini. Garlic adds a subtle kick, and if you include pomegranate molasses, you’ll get a touch of sweet and tangy depth. It’s smooth, flavorful, and perfectly balanced, especially when scooped up with warm pita bread.
2 Ways to Roast an Eggplant
To get that signature smoky flavor and soft, scoopable flesh for mutabal, roasting the eggplant properly is key. Here are three easy methods you can choose from:
1. Over an Open Flame (Stovetop or Grill)
This is the traditional method and gives the eggplant its best smoky flavor. Place the whole eggplant directly over a gas burner or on a hot grill. Turn it with tongs every few minutes until the skin is completely charred (and burnt!) and the inside is soft, this takes about 10–15 minutes. Let it cool, then peel.
2. In the Oven
If you don’t have a gas burner, roasting in the oven works well too. Preheat your oven to 450°F (230°C), place the eggplants on a baking sheet lined with foil, and roast for 30-40 minutes, turning halfway through. The skin should wrinkle, and the flesh should be soft when pressed. Finish it off by turning on the broiler to mimic the open flame char.
How to make Mutabbal
1. Roast the eggplants over an open flame, grill, or in the oven until charred and soft. Let cool, then peel off the skin.
2. Mash the eggplant in a bowl using a fork until slightly chunky.
3. Mix tahini and yogurt in a bowl with minced garlic, lemon juice, pomegranate molasses, and salt. Stir until smooth.
4. Combine everything by adding the mashed eggplant to the tahini mixture and mixing well. Adjust seasoning to taste.
5. Stir until creamy but slightly textured.
6. Garnish and serve by spreading onto a plate, drizzling with olive oil, and topping with pomegranate, sumac, and fresh herbs.
Recipe Success Tips
Follow these tips to make the best mutabal every time!
- Char for the best flavor – Roasting the eggplant over an open flame or on a grill gives the dip its signature smoky taste. If using the oven, expect a milder flavor.
- Peel carefully – Let the eggplant cool slightly, then peel off the charred skin using your hands or a spoon. Rinse lightly if needed, but avoid washing away too much of the smoky flavor.
- Finely chop instead of mashing – For the best texture, chop the roasted eggplant with a knife rather than blending. Blending makes it too smooth and removes the rustic feel.
- Adjust consistency – If the tahini mixture is too thick, add ice-cold water a spoonful at a time to make it creamy. This works especially well if skipping the yogurt.
- Balance the flavors – Taste and adjust the lemon, salt, and tahini to your preference. If using pomegranate molasses, drizzle lightly to add a tangy-sweet touch without overpowering the dip.
- Let it rest – For deeper flavor, let the mutabal sit in the fridge for at least 30 minutes before serving to allow the ingredients to meld together.
- Garnish for extra flavor – A drizzle of extra virgin olive oil, a sprinkle of sumac, fresh herbs, and pomegranate seeds not only makes it look beautiful but also adds to the taste.
What to Serve with Mutabal
- With fresh bread – Serve with warm pita bread or saj bread for scooping up the creamy dip.
- As part of a mezze platter – Pair it with hummus, baba ganoush, labneh, muhammara, and fattoush for a full spread.
- With grilled meats – Mutabal complements grilled chicken, lamb kebabs, kofta, or beef skewers beautifully.
- Alongside fresh vegetables – Serve with cucumber sticks, cherry tomatoes, radishes, and bell peppers for a lighter option.
- As a sandwich spread – Use it as a creamy base in wraps or sandwiches with grilled chicken or roasted vegetables.
Mutabal is a smoky, creamy dip that’s easy to make and always a crowd-pleaser. Whether paired with warm pita, fresh veggies, or grilled meats, it’s a must-have on any mezze spread. Give it a try, and let me know how you like it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mutabal (Charred Eggplant Dip)
Equipment
- Grill, stovetop burner, or oven
- Knife and cutting board
- Spoon for mixing
Ingredients
- 2 medium eggplants
- 2 tablespoons tahini
- 2 tablespoons yogurt
- ½ lemon juiced
- 2 teaspoons pomegranate molasses
- 1 small clove garlic minced
- ½ teaspoon salt
- Olive oil for drizzling (optional)
- Pomegranate seeds sumac, and fresh herbs, for garnish (optional)
Instructions
- Char the eggplants over a gas flame or grill, turning often, until the skin is blackened and the flesh is very soft, about 10–15 minutes. Alternatively, roast them in the oven at 450°F (230°C) for 30-40 minutes, turning occasionally.
- Once cool enough to handle, peel off the skin and discard it.
- Finely chop the flesh using a knife until you reach your desired texture. Avoid using a blender.
- Make the tahini mixture by stirring together the tahini, yogurt, lemon juice, pomegranate molasses, garlic and salt in a bowl. Mix until smooth. If the mixture is too thick, add a little ice-cold water to loosen it.
- Combine the chopped eggplant with the tahini mixture and stir until well blended.
- Serve on a plate or shallow bowl. Drizzle with olive oil and garnish with pomegranate seeds, sumac, and fresh herbs if desired. Serve with warm pita bread.
Notes:
- Charring the eggplant over direct flame (gas burner or grill) gives the best smoky flavor. Turn occasionally until the skin is blackened and the flesh is soft, about 10-15 minutes.
- To roast in the oven, place whole eggplants on a baking sheet and roast at 450°F (230°C) for 30-40 minutes, turning occasionally until completely softened and collapsed.
- Finely chopping the eggplant with a knife is one way to achieve a pleasant texture, but you can use the method you prefer. Avoid blending in a blender.
- Yogurt is optional. Leave it out for a dairy-free version. If the dip is too thick, add ice-cold water a spoonful at a time to make it creamy.
- Pomegranate molasses adds a slight tangy sweetness but can be omitted for a more traditional flavor.
- Serving suggestions: Enjoy with warm pita bread, fresh vegetables, or as part of a mezze platter.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe was first shared on the blog on July 11th, 2014. It was updated in November 2019 with more images and information.
Glenys says
I have now made this recipes 4 times and every time it turns out the same – just delicious. We used to visit an Armenian restaurant, which has now closed and I loved their Mutabbal, but this is just as good, if not better. Thank you so much for sharing. I also make it for my two daughters and their families who think it is such a treat.
Diana says
That’s amazing to hear! I’m so glad this recipe brings back those restaurant memories for you and that your family enjoys it too. Thank you for making it again and again!
K8 says
I definitely use a couple of Tbsps on Pomegranate syrup. It makes the taste! It blends in so well w the lemon juice, tahini and eggplant
Little Sunny Kitchen says
Thank you!
Lorna Begley says
My sons & hubby don’t particularly like eggplant, but they enjoyed this!! Thank you! I put it through the food processor to make it smoother.
Samk says
Hi
When I make mutabbal it looks more like tuna mayonnaise.
I tried a recipe from Instagram, is there anything I can do to make it look whiter. I added 2 tbsp tahini, 2 lemons juiced, 4tbsp yoghurt, 1 clove garlic and 2 large aubergines. What am I doing wrong ?
Diana says
I don’t like adding yogurt to Mutabbal, but the tahini is what makes it light in colour. Have you tried following my exact recipe? Maybe add more tahini (lemon juice and water is what makes it lighter). Mix the tahini with lemon and water separately until it becomes creamy and white, and then add it to the eggplant.