Mutabal Recipe (The Creamiest Middle Eastern Eggplant Dip)
Mutabal is one of the creamiest dips you’ll ever try! Made with roasted eggplant, tahini, garlic, and lemon juice, it’s smoky, rich, and deeply satisfying. If you’re a fan of condiments with a ton of flavor, this recipe is a must-try!
A Note From Kristen
Lately, I’ve been diving into a variety of Middle Eastern cuisines, and I keep coming back to the bold, smoky flavors that make dishes like mutabal so unforgettable. This creamy eggplant dip has quickly become one of my favorites. It’s simple to make, packed with flavor, and always hits the spot. Happy eating!
~Kristen
What is Mutabal?
Also known as Moutabal, it’s a creamy dip with roots that can be traced back to Middle Eastern countries such as Armenia, Syria and Lebanon. Mutabal is often compared to Baba Ganoush, but it is slightly different, with Mutabal having a slightly more complex flavor profile due to the addition of tahini. It can be used as a spread, served as part of a mezze platter (small, shareable dishes), or as a flavorful side dish.
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Mutabal Recipe
01
PREP
Preheat the oven to 450°F. Use a fork to prick the eggplants, then set them on a foil-lined baking sheet along with the unpeeled garlic cloves.
02
ROAST
Roast the eggplants and garlic for 35–40 minutes, turning them halfway through, until the eggplant skins are deeply charred and the flesh has fully collapsed. The garlic should be soft and nicely caramelized.
03
DRAIN
Place the roasted eggplants in a colander, split them open, and let them drain for at least 15 minutes to release any bitter juices. Once they’re cool enough to handle, scoop out the flesh and discard the skins.
04
MASH
In a large bowl, squeeze the roasted garlic from its skins and mash it with a fork. Add the eggplant flesh and continue mashing until the mixture is creamy with a bit of texture remaining.
05
MIX
Stir in the tahini, lemon juice, yogurt (if using), olive oil, smoked salt, and cumin. Mix until everything is well incorporated, then taste and adjust the seasoning to your liking.
06
GARNISH AND SERVE
Spoon the mutabal into a serving bowl, using the back of a spoon to create swoops and little wells. Drizzle generously with olive oil, then top with a sprinkle of Aleppo pepper or paprika and a handful of chopped parsley. Enjoy!
Serving Ideas
- Serve with warm pita bread, gluten-free wraps, or slices of toasted sourdough bread.
- Use as a topping for rice or grain bowls.
- Serve with hummus, labneh, or other Middle Eastern dips with olives, grapes, and cherry tomatoes.
- Use as a flatbread pizza base.
- Serve as a topping for roasted veggies like these oven-baked sweet potato slices.
Expert Tips
- Don’t forget to drain the eggplants after roasting, as this intensifies the flavor and prevents the dip from being too watery.
- Taste the dip before adding the salt. Adjust the amount depending on your preferences.
- Use a food processor or blender if you want your mutabal to have a silky smooth texture.
- If you want the eggplants to have a deeper, smokier flavor, roast them on a grill or over an open flame, rather than in the oven.
- Add a teaspoon of harissa paste for a bold kick without overpowering the eggplant flavor.
More Delicious Eggplant Dishes
Mutabal Recipe (The Creamiest Middle Eastern Eggplant Dip)
Ingredients
- 2 eggplants regular globe eggplants
- 3 cloves garlic unpeeled
- 3 tablespoons tahini
- 3 tablespoons lemon juice fresh or bottled
- 2 tablespoons plain yogurt optional, regular or plant-based
- 1 tablespoon extra virgin olive oil plus more for drizzling
- ½ teaspoon smoked salt or regular salt
- ½ teaspoon ground cumin
- pinch ground Aleppo pepper or sweet paprika optional, for garnish
- fresh chopped parsley optional, for garnish
Instructions
- Preheat the oven to 450°F.
- Prick the eggplants all over with a fork and then place them directly on a foil-lined baking sheet along with the unpeeled garlic cloves.
- Roast for 35–40 minutes, turning halfway, until the eggplant skins are deeply charred and the flesh has completely collapsed. The garlic should also be soft and caramelized.
- Transfer the eggplants to a colander. Split them open and let them drain for at least 15 minutes to remove any excess bitter juices. Once they are cool enough to handle, scoop out the flesh and discard the skins.
- In a large bowl, mash the roasted garlic (squeezed from its skins) with a fork. Add the eggplant flesh and mash together until creamy but still a little textured.
- Stir in the tahini, lemon juice, yogurt (if using), olive oil, smoked salt, and cumin. Mix everything until well combined and taste to adjust the seasoning if needed.
- Spoon the mutabal into a bowl to serve. Use the back of a spoon to create swoops and wells, drizzle generously with olive oil, and finish with a sprinkle of Aleppo pepper or paprika and some chopped parsley.
- Enjoy!