• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Dinner Ebook! Get your copy!
  • About
  • Videos
  • Learn to Cook
  • Visit my other site: Fun Cookie Recipes

Little Sunny Kitchen

Delicious Recipes for Real Life

  • All Recipes
  • Course
    • Appetizers
    • Breakfast
    • Sides
    • Dinner
    • Casseroles
    • Salads
    • Sandwiches
    • Pasta
    • Soups & Chilis
    • Desserts
    • Snacks
    • Sauces & Dressings
    • Beverages
  • Holiday
    • Easter
    • Summer
    • Fall
    • Halloween
    • Thanksgiving
    • Christmas
    • Valentine’s
    • Game Day
    • Ramadan
  • Method
    • Instant Pot
    • Air Fryer
    • Slow Cooker
    • Oven
    • Casseroles
    • Stovetop
    • Grill
    • Bread Machine
  • Easy Meals
  • Slow Cooker
  • Air Fryer
  • Breakfast
  • Snacks
  • Copycat Recipes
  • Beef
  • Low Carb
  • Chicken
Home Cuisine Levantine

Mutabal (Charred Eggplant dip)

A creamy, smoky eggplant dip made with roasted eggplant, tahini, yogurt, and a touch of pomegranate molasses. Perfect as a mezze dish with pita bread.
5
/5 –
Rate Recipe 14 Comments
Jump to Recipe
  • Share
By: Diana Last updated on March 21, 2025

This post may contain affiliate links. Please read my disclosure policy.

A green ceramic plate filled with creamy mutabal, drizzled with golden olive oil, and garnished with bright red pomegranate seeds, sumac, and fresh oregano leaves. Soft pita bread is placed on the side.


Diana, author of Little Sunny Kitchen.

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.

Step by step process of making mutabal. The first row shows a whole raw eggplant, then roasting it over an open flame until the skin is charred. The second row captures peeling off the blackened skin to reveal the soft, smoky flesh inside. The final row shows the mashed eggplant in a bowl, mixing it with tahini and yogurt, and the final creamy mutabal ready to serve.

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.

Mashed roasted eggplant in a white bowl, showing its tender and slightly chunky texture.

2. Mash the eggplant in a bowl using a fork until slightly chunky.

A stainless steel mixing bowl with a spoon, containing tahini and yogurt, ready to be combined for mutabal.

3. Mix tahini and yogurt in a bowl with minced garlic, lemon juice, pomegranate molasses, and salt. Stir until smooth.

Mashed roasted eggplant added to the tahini and yogurt mixture in a stainless steel bowl, with a spoon resting inside.

4. Combine everything by adding the mashed eggplant to the tahini mixture and mixing well. Adjust seasoning to taste.

The ingredients fully mixed into a creamy, slightly textured mutabal in a stainless steel bowl.

5. Stir until creamy but slightly textured.

A green ceramic plate of mutabal garnished with pomegranate seeds, fresh herbs, sumac, and a drizzle of olive oil, with a hand pouring more olive oil from a squeeze bottle.

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.
Close-up of mutabal topped with pomegranate seeds, sumac, and fresh oregano leaves. The creamy texture of the eggplant dip glistens with olive oil, highlighting its rich consistency.

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.
A hand dips a torn piece of pita bread into the creamy mutabal, scooping up the rich dip along with pomegranate seeds and sumac, showcasing its luscious texture and vibrant garnish.

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!

Recipe
A green ceramic plate filled with creamy mutabal, drizzled with golden olive oil, and garnished with bright red pomegranate seeds, sumac, and fresh oregano leaves. Soft pita bread is placed on the side.
5 from 14 votes
(Click stars to rate!)

Mutabal (Charred Eggplant Dip)

Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Author: Diana
Print Rate Recipe
A creamy, smoky eggplant dip made with roasted eggplant, tahini, yogurt, and a touch of pomegranate molasses. Perfect as a mezze dish with pita bread.
6 servings
A creamy, smoky eggplant dip made with roasted eggplant, tahini, yogurt, and a touch of pomegranate molasses. Perfect as a mezze dish with pita bread.

Equipment

  • Grill, stovetop burner, or oven
  • Knife and cutting board
  • Mixing Bowl
  • 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

Serving: 0.25cup (60 g), Calories: 85kcal, Carbohydrates: 9g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 130mg, Potassium: 375mg, Fiber: 4g, Sugar: 3g, Vitamin A: 49IU, Vitamin C: 4mg, Calcium: 28mg, Iron: 1mg

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

Did You Make This?I love to see what you made! Tag me @LittleSunnyKitchen and hashtag #LittleSunnyKitchen
Pin Recipe Tag on Insta Leave Review

This recipe was first shared on the blog on July 11th, 2014. It was updated in November 2019 with more images and information.

You may also like...

  • Traditional Baba Ganoush
  • Muhammara Dip
  • Falafel
  • Tabbouleh salad in a white serving bowl with a metal serving spoon and sliced lemons on the side.
    Tabbouleh Salad
Previous Post
Vegan Pumpkin Curry
Next Post
Greek Green Beans Fasolakia

Reader Interactions

Leave a Review! Cancel reply

Have a question or just want to say how much you loved the recipe? Leave a rating below, save for later on Pinterest, and share on Facebook. Your email address will not be published. Required fields are marked *

Rate this recipe!




  1. Glenys says

    Posted on 3/1/25 at 18:37

    5 stars
    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.

    Reply
    • Diana says

      Posted on 3/1/25 at 23:38

      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!

      Reply
  2. K8 says

    Posted on 10/2/24 at 12:29

    5 stars
    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

    Reply
    • Little Sunny Kitchen says

      Posted on 10/2/24 at 16:58

      Thank you!

      Reply
  3. Lorna Begley says

    Posted on 8/14/23 at 03:31

    5 stars
    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.

    Reply
  4. Samk says

    Posted on 1/26/20 at 19:17

    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 ?

    Reply
    • Diana says

      Posted on 1/26/20 at 19:29

      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.

      Reply
Older Comments 1 2

Primary Sidebar

Diana, author of Little Sunny Kitchen.
Welcome

Meet Diana

Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

Read More
Follow on Pinterest for more ideas!
Free ebook!

Download My Free Dinner eBook!


Get my copy!

Free eBook

Download My Free Dinner eBook!

Popular Recipes

Marry Me Chicken

Creamy Garlic Shrimp Pasta

Garlic Butter Chicken Tenders

Air Fryer Chicken Breast

Rasta Pasta Recipe

Shredded Chicken Tacos

Reader Favorites

a light green plate of spaghetti and meat sauce with hidden vegetables.

Meat Sauce with Hidden Vegetables

top down view of cheesy beef enchiladas in a casserole pan.

Ground Beef Enchiladas

Oven Baked Chicken and Rice

three mahi mahi tacos on a wooden board.

Mahi Mahi Fish Tacos

Cheesy Chicken Fajita Casserole

two white bowls of lasagna soup with a dollop of ricotta cheese and other cheeses, garnished with fresh herbs.

Lasagna Soup

Instant Pot Air Fryer Crockpot Easy Dinners Salads Grilling
Opens in a new window Opens an external site Opens an external site in a new window

As Featured On:

Dinner tonight
Free ebook!

Get My Free Dinner eBook!

Join us and receive new recipes every week! Receive our FREE eBook with quick and easy dinner recipes that are family-friendly and delicious.

Back to Top

explore

Recipe Index

Videos

Cooking Guides

Follow Along on Social:

Join My Free Cookie Facebook Group
Back to Top

About

Contact

Privacy Policy

Accessibility

© 2025 Little Sunny Kitchen
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required