Mutabbal is a deliciously creamy and flavourful eggplant dip that you will fall in love with. This delicious eggplant dip recipe is also super simple to make.
What Is Mutabbal?
Mutabbal is a Middle Eastern eggplant dip. In the Middle East, it is usually served as part of a mezze, or meze (appetizer platter). We love to include it as part of our Holiday Charcuterie Board. However, mutabal is so delicious that it can certainly stand alone as a dip.
There are many different spellings for this creamy dip: moutabel, moutabal, muttabal, mtabal, but they are all referring to this roasted eggplant tahini recipe.
Mutabbal vs Baba Ghanoush
Mutabbal and another Middle Eastern dip: baba ghanoush (or baba ganoush) are both made with roasted eggplant, garlic, and lemon juice. However, mutabbal, like that other, more familiar Middle Eastern dip, hummus, always contains tahini (sesame paste). And sometimes yogurt. Baba ghanoush often includes other ingredients like onion, chopped tomato, walnuts or pomegranate molasses.
Why You're Going To Love It
- This mutabbal recipe has just four ingredients if you don't count salt and garnish.
- In spite of the minimal ingredients list, this smoky, creamy, delicious dip is amazingly flavourful.
- Once your eggplant is roasted, the recipe comes together in minutes.
- It can be a part of a mezze, antipasto, or charcuterie platter, or it can be served on its own with pita triangles and raw veggies for dipping.
- This mutabbal recipe is dairy free, gluten free, and vegan.
- Eggplant (or Aubergine, its original French name) Choose eggplants that are heavy, smooth and shiny. They should be firm but still have some give.
- Lemon juice This recipe has the juice of one lemon. Use freshly squeezed lemon juice for best results.
- Tahini This is a sesame paste that you can usually find in the grocery store in the area where spreads and nut butters, like peanut butter, or in the international isle. You can also order tahini paste online.
- Extra Virgin Olive oil This is the place to use your finest extra virgin olive oil.
- Pomegranate seeds These are optional, for garnish.
- Parsley Again, fresh parsley is optional for garnish.
How to Make It
- Slice the eggplant in half lengthwise, and place it cut side down on a parchment lined baking sheet.
- Roast the eggplant in the oven, finishing up under the broiler to get that smoky char.
- Scoop out the eggplant flesh, and discard the skin.
- Put all ingredients into the bowl a food processor.
- Pulse until creamy.
- In a traditional mutabbal recipe, the eggplant is cooked and charred whole over an open flame. If you prefer, you can do this on a grill or on a gas flame on your stove. You will need to pierce the skin of the fruit several times and turn it frequently.
- In many recipes, the eggplant is salted and left to sweat in order to squeeze out excess liquid. The purpose of salting the eggplant is to reduce any bitterness. However, if you avoid using over ripe fruit, there shouldn't be any bitterness.
- This recipe is using a food processor, but you can make the mutabbal dip by mashing everything together with a fork or a potato masher for a chunkier texture. You can also use an immersion blender.
Make it spicy Roast 1-3 chili peppers along with the eggplant, and include those with the rest of the ingredients.
Make it creamier Add ¼ cup of Greek yogurt, or to keep it vegan, use non-dairy yogurt or non dairy sour cream.
Garnish it You can change the garnish. I used a drizzle of olive oil, some pomegranate arils and fresh parsley. Other options for garnishing your mutabbal are toasted pine nuts, fresh mint, sumac, cayenne pepper, black pepper, or chili flakes.
To store your aubergine dip, put it in a sealed container and keep it in the fridge for 2-3 days.
Yes you can freeze this recipe in an airtight container for a couple of months. Thaw in the fridge when you're ready to use it. Freezing can result in a bit of separation, and you may need to whisk it back together before serving.
Yes, this dip is low in carbs and keto diet friendly.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important!
Mutabbal (Eggplant Dip)
- 1 large eggplant 1.5 - 2 pounds
- ¼ cup tahini
- 3 garlic cloves
- 1 lemon juice of
- ½ teaspoon salt
- 1 tablespoon olive oil extra virgin
- pomegranate seeds, parsley, olive oil optional for garnish
- Preheat oven to 400° Line a baking sheet with parchment paper
- Cut the eggplant in half lengthwise and put the halves cut side down on the baking sheet.
- Roast the eggplant for 20 minutes, or until it's fork tender, then put it under the broiler for a further 5 minutes.
- When the eggplant is cool enough to handle, scoop the flesh from the skins with a spoon.
- Put the eggplant flesh along with tahini, garlic, lemon juice and salt in a food processor. Pulse until the mixture is creamy, or until you get the texture you like.
- Garnish with parsley, pomegranate arils, and olive oil.
- Serve with pita, chips, or raw vegetables for dipping.