Mutabbal (Eggplant dip)

Mutabbal is a Middle Eastern silky, lemony, garlicky, smoky, eggplant dip… Made with tahini, this eggplant dip is often confused with Baba Ganoush. This is an authentic Mutabbal recipe that you will love!

What is Mutabbal?

Mutabbal is a very popular Middle Eastern dish that is made with roasted eggplants, garlic, tahini (sesame paste), lemon, and a pinch of salt! It’s a very simple recipe and it’s usually served as one of the starter dishes in the Arabic Mezza. I love this smooth dip so much and usually snack on it or have it for lunch with some freshly baked pita bread.

This eggplant dip looks very similar to hummus. In fact, when I was little I was a very picky eater and I would never try things like Mutabbal or Baba Ganoush because I never liked eggplants. I never even knew the difference between hummus, fattet hummus, baba ganoush or even mutabbal even though I grew up in the Middle East!

Turns out I was missing out and I’m so glad that now these simple dishes are often made in our house. If you want to find more great Middle Eastern mezze recipes, check out my Middle Eastern recipe collection.

What does Mutabbal taste like?

This smoked eggplant dip is garlicky, savory and the eggplant flavor stays obvious. The texture is silky, smooth and it’s very creamy. It is much lighter than hummus and tastes completely different when compared to Baba Ganoush.

How to roast eggplant?

1. You can roast it by placing it directly over the stovetop and turning it side to side until it turns dark black and pulp is soft and tender
2. Bake it in the oven by making holes in the eggplant using a fork, then wrap it with foil and bake for 45-50 minutes
3. Slice your eggplant in half then place it on a baking tray and bake for 50 minutes

How to make Mutabbal?

• First, you need to roast the eggplant by placing it directly over the fire on your stovetop. Roast it for about 15 minutes by turning it from side to side until it’s black and the pulp is soft and tender.

• Once the eggplant is done, you need to peel off the skin, and then mash it using a fork or a potato masher.

• Make the Tahini sauce by mixing the tahini paste with cold water and lemon juice. Stir until you reach a creamy and smooth consistency.

• Add a splash of pomegranate molasses. This is optional but recommended!
• Add minced garlic, salt, and juice of a lemon, and the eggplant. Mix everything together with a spoon.

• Serve in a medium-sized bowl. Drizzle with a little bit of olive oil, and garnish with Summac and parsley or fresh mint leaves. Serve warm or cold with pita, naan or taboun bread.

More great eggplant recipes

• Middle Eastern stuffed eggplants
• Vegan eggplant sandwich
• Eggplant and chickpea curry
• Baba ganoush
• Fesenjan
• Stewed eggplant
• Mtabbal eggplant dip
• Eggplant cinnamon jam

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5 from 2 votes

Mtabbal (Eggplant dip)

Servings 1 medium bowl

Author Diana

Print Recipe

Ingredients

• 1 fresh eggplant aubergine
• 2 cloves of garlic
• 2 tbsp tahini sesame sauce
• juice of a lemon
• a pinch of salt
• olive oil
• summaq optional
• parsley or mint leaves optional

Instructions

• First you need to roast the eggplant by placing it directly over the fire on your stove top. Roast it for about 15 minutes by turning it from side to side until it’s black and the pulp is soft and tender.
• Once the eggplant is done, you need to peel off the skin, and then mash it using a fork or a potato masher.
• Add minced garlic, salt, and juice of a lemon, mix. Then add the Tahini sauce (which is made by mixing the tahini paste with cold water and lemon juice – unless you have used all of the juice in the previous step)
• When serving, drizzle with a little bit of olive oil, and garnish with Summaq and parsley or crushed mint leaves. Serve warm or cold with pita or taboun bread.

Diana’s Tips

Roasted eggplants freeze very well and can stay in the freezer for up to 6 months.

Cuisine Middle Eastern

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