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mutabal dip in a plate with pita.
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5 from 10 votes

Mutabal (Authentic Middle Eastern Roasted Eggplant Dip)

A Middle Eastern staple, this delicious, unctuous and smoky eggplant dip is a must-try. Serve it with pita with vegetables. A perfect summer appetizer when eggplants are in season.
Prep Time15 minutes
Cook Time10 minutes
Resting Time15 minutes
Total Time40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Middle Eastern
Diet: Vegan, Vegetarian
Servings: 4 people
Author: Luay Ghafari
Cost: $5

Ingredients

  • 1 Eggplant, Large - or 2 medium
  • 1-2 Garlic Cloves - Finley minced
  • 3 tbsp Tahini
  • 2 tbsp Lemon juice
  • 1 tsp Cumin - Optional
  • Salt and Pepper to Taste

Garnish with

  • Extra Virgin Olive Oil
  • Pomegranate seeds
  • Fresh herbs - Mint and/or parsley
  • Aleppo Pepper Flakes
  • Sumac
  • Cumin

Instructions

Roasting the eggplant

  • Option 1 - Poke the eggplants with a fork or knife a few times to allow for steam to release during the charring process. Place the eggplants directly on the gas burner set to medium heat. Roast, turning frequently, until the eggplants begin to collapse and are charred. Transfer the eggplants to a glass or metal bowl and cover with plastic wrap. This will help the eggplants steam, allowing the skins to release. Set aside for 15-30 minutes then remove and discard the charred skin, leaving behind the soft flesh of the eggplant.
  • Option 2 - Cut the eggplant vertically down the middle and rub the cut parts with a sprinkle of kosher salt and olive oil. Roast cut side down on a parchment-lined baking sheet for 20-30 minutes at 400°F (200°C). Eggplant will be ready when the skin collapses and the flesh is soft. Cool for 15-30 minutes. Scrape the flesh away from the skin.

Preparing the mutabal

  • Place the eggplant flesh into a fine-mesh sieve set over a bowl. Allow eggplant flesh to drain for 30-60 minutes. Discard liquid.
  • Add eggplant flesh to a bowl and mash with a fork. Add garlic, tahini, lemon juice, and cumin if using. Add salt and pepper to taste. Add more garlic or lemon juice if you desire.
  • Plate the eggplant dip in a shallow bowl or a rimmed plate and top with all or some of the garnish options listed. Olive oil is a must. Serve with pita, crackers, and/or crudité.

Video

Notes

Refer to the post above for step-by-step recipe photos and instructions. 
Mutabal will keep in the refrigerator for up to 3 days. It is best enjoyed fresh. If you must, you can make it ahead by one day and store it in an airtight container until you need to serve it.
A few tips:
    • Select firm, blemish-free eggplants. Larger eggplants tend to have larger seed cavities, resulting in a finished product that is mealy and seedy. Choose medium-sized Italian eggplants.
    • Tahini, also known as sesame paste, is a staple food from the Middle East and North Africa. If that jar of tahini has been sitting in your pantry for over 6 months, consider discarding it. There are very few ingredients in this dish so it is important for them to all be fresh.
    • Stir the tahini really well (or shake the jar vigorously) to re-incorporate the solids and the oil. As it sits, tahini will separate.
 
Enjoy it on its own or as part of an appetizer platter alongside creamy hummus, labneh balls, za'atar manakish (flatbread), cheese fatayer (hand pies), blistered shishito peppers, tomato, and herb tart or heirloom tomato galette.
Serve it at room temperature. Check out my Palestinian Recipes post for more authentic Palestinian recipe ideas.
Mutabal can be enjoyed with:
    • Pita chips
    • Tortilla chips
    • Crudité (vegetables)

Nutrition

Calories: 100kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 7mg | Potassium: 334mg | Fiber: 4g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg