Mutabal Recipe (The Creamiest Middle Eastern Eggplant Dip)

A bowl of baba ganoush, similar to mutabal, topped with chopped parsley, olive oil, and red pepper flakes, served with pita bread and a halved lemon on the side.

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Mutabal Recipe (The Creamiest Middle Eastern Eggplant Dip)

Mutabal is a creamy, smoky Middle Eastern eggplant dip you’ll want to scoop up. Here’s how to make a batch at home!

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Condiments

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 168kcal

Author: Kristen Wood

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

US Customary - Metric

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!

Video

Notes

Storage

Place the mutabal in an airtight container and store in the refrigerator for up to 4 days. Any longer than that, and both the tahini and eggplant will start to lose their flavors.

Nutrition