Mutabal

Mutabal is a creamy Middle Eastern eggplant dip with a velvety texture and a smoky flavor.

The flesh of roasted eggplant is mixed with tahini, yogurt, garlic, and lemon juice, creating a perfect blend of creamy, nutty, and tangy flavors.

Mutabal is excellent as an appetizer or as part of a meze platter with other tasty dips, spreads, and salad for a gorgeous Middle Eastern-inspired dinner.

Mutabal, also spelled moutabal and mutabbal, is a Middle Eastern, Levantine, and Eastern Mediterranean eggplant dip that is similar to its cousin baba ganoush.

There are many ways of making mutabal; some add yogurt, and some don’t. We do.

Traditionally, the eggplants are charred on an open flame until their skin blisters and their flesh is tender and smoky.

You can char eggplants at home on a gas stovetop or grill.

Or, if you prefer, you can bake the eggplants in the oven or air fryer and add some smoked paprika for the smoky flavor.

The best way to enjoy mutabal is with crackers or warm pita bread.

We recommend serving it next to a refreshing tabouli or shirazi salad, hummus, and falafel.

Quantities are in the recipe box at the bottom of the page.

Eggplants

Use globe eggplants or Italian eggplants. They are the large ones with dark purple, almost black, skin.

Tahini

We recommend tahini made from 100% hulled sesame seeds, light in color, and with a pourable consistency.

Avoid dark, gritty, and pasty tahini, as this can be bitter and is less traditional in the Middle East.

Yogurt

We like to use Greek yogurt because of its thick and creamy consistency.

You can use plain yogurt, Greek yogurt, fat-free yogurt, or unsweetened non-dairy yogurt.

Lemon

We recommend freshly squeezed lemon juice.

Garlic

Stick to fresh garlic and avoid garlic powder in mutabal.

Olive oil

Good quality extra virgin olive oil would be best.

Substitute regular olive oil for extra virgin.

Parsley

Try to use flat-leaf parsley, also known as Italian parsley.

It’s more aromatic in flavor and delicate in texture than curly parsley, and it’s what’s used in Eastern Mediterranean and Levantine recipes.

Salt and pepper

Season with sea salt or kosher salt and black pepper.

Toppings

The most basic topping is with a drizzle of extra virgin olive oil, chopped parsley, and a pinch of smoked paprika.

Optionally, you can add the following:

Pine nuts: optional as they are pretty expensive these days. They are delicious with mutabal. Toast them lightly on a pan before sprinkling them on the spread.

Pomegranate seeds: they add freshness and a tangy flavor that cuts through the creaminess of this dish.

Dukkah: an Egyptian spice and herb mix.

US cups + grams measurements in the recipe box at the bottom of the page.

1. Cook the eggplant

The most traditional method for preparing mutabal is to grill the whole eggplants on an open fire.

You can do this at home on your gas stovetop or barbecue, turning the eggplant often until the skin blisters and the flesh is tender and smokey.

Let it cool for 10 minutes, then scrape the peel away with a paring knife until you are left just the flesh.

Alternatively, cut the eggplant in half lengthwise, season with olive oil and salt, and bake in the oven at 400°F or 200°C for 30 minutes or in the air fryer at 400°F or 200°C for about 20 minutes.

Let cool down slightly, then scoop out the flesh of the eggplant.

In all cases, the eggplants should be very tender.

2. Purée the ingredients

To a food processor, add the flesh of the eggplants, garlic, tahini, yogurt, lemon juice, extra virgin olive oil, salt, and black pepper.

Pulse a few times until creamy, then taste and adjust for salt and lemon juice.

3. Plate mutabal

Transfer mutabal to a serving bowl, spread it with a spoon, and drizzle with extra virgin olive oil.

Optionally garnish with toasted pine nuts or pomegranate seeds, parsley or mint, and a pinch of sumac or paprika.

You can serve mutabal as an appetizer or main course with veggie sticks, crackers, or warm pita bread.

This dish is often served with other Middle Eastern dips and spreads (mezze) such as hummus, sumac onions, falafel, cucumber tomato salad, lentil tabbouleh, olives, feta, or grilled halloumi.

Storage

Make ahead: Mutabal is excellent because it keeps well for days.

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Remove them at least 15 minutes before serving, as they are best consumed at room temperature.

Freezer: You can freeze mutabal for up to 3 months. Thaw slowly in the refrigerator over several hours

Questions

More eggplant recipes

If you like cooking with eggplant, try our stuffed eggplant, roasted eggplant, sautéed eggplant, and eggplant curry.

For more inspiration, check out our compilation of 25+ eggplant recipes.