Mutabal

Mutabal is a smoky Roasted Eggplant Dip from the Levant, made with charred eggplant, tahini, yogurt, garlic, and lemon juice. This recipe only needs a handful of ingredients and about 30 minutes.

Char the eggplants over a flame or roast them in the oven, then mix everything in one bowl. I serve it with warm pita bread or as a side with grilled lamb or chicken. Leftovers keep well in the fridge, and the flavor gets better overnight.

Jump to:

• What is Mutabal?
• Is Mutabal the Same as Baba Ganoush?
• Why This Recipe Works
• Ingredients You'll Need
• How to Make Mutabal?
• Recipe Tips From the Chef
• Variations
• How to Serve Mutabal?
• Is Mutabal Healthy?
• Storage and Make Ahead Instructions
• Recipe FAQs
• Related Recipes
• Mutabal

What is Mutabal?

Mutabal is one of the best known mezze dips in Lebanon, Syria, Jordan, and Palestine. The name comes from the Arabic verb tabbal, which means to season. It refers to the garlic, lemon juice, and tahini that season the charred eggplant.

You will see the name spelled Mutabbal, Moutabal, or Moutabel, and they are all the same dip.

People serve it cold or at room temperature as part of a mezze spread, next to hummus and tabbouleh. The smoky flavor from the charred eggplant is what sets a good mutabal apart, so take your time with that step.

Is Mutabal the Same as Baba Ganoush?

No, but the two get mixed up all the time, and plenty of restaurants use the names interchangeably. Mutabal is the smooth, creamy one, made with tahini and yogurt.

Baba ganoush in the Levant is closer to a chopped salad, with chunks of roasted eggplant, tomato, pepper, and sometimes pomegranate.

If you want to try the chunkier style, I have a Baba Ganoush Without Tahini recipe on the blog. Both dips start with eggplant charred until smoky, so the roasting method below works for either one.

I cook eggplants often and have a few more recipes on the blog, including Stuffed Eggplant, Vegan Lebanese Eggplant Moussaka, Melitzanosalata (Roasted Greek Eggplant Dip), and Patlican Kebabi - Eggplant Kebab.

Why This Recipe Works

• You only need a handful of everyday ingredients, and there is no fancy equipment involved.

• It is ready in about 30 minutes from start to finish.

• Charring the eggplant gives the dip a smoky depth that tastes like a proper restaurant mezze.

• The yogurt makes it smoother and creamier than most eggplant dips, and that is the way I prefer it.

• It works as a dip with bread, a spread in sandwiches, or a side with grilled meat.

• You can make it a day ahead, so it is a good one when you have people over.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Eggplants - Pick slightly firm but not hard eggplants with shiny and smooth skin. I use 2 large or 3 small eggplants.

• Tahini - Use a good quality tahini and give it a stir before measuring, since the oil settles on top of the jar. You can find it in large supermarkets, Middle Eastern shops, or online.

• Yogurt - You will need plain, unsweetened natural or Greek yogurt for this recipe.

• Sumac - It is a popular spice in Middle Eastern and Turkish cooking. I love using sumac to garnish my mutabal as it adds a bright red color and tartness to it. You can buy sumac from most large supermarkets.

How to Make Mutabal?

The first step is roasting the eggplants. This is where the smoky flavor comes from, so it is worth doing properly. Prick each one a few times with a toothpick or a fork so they do not burst, then place them on a gas burner or BBQ.

Cook the eggplants until they are soft and the skin is charred, turning them often. This takes around 20 minutes.

If you prefer the oven, roast them at 200° C - 390° F for about 45 minutes, turning them occasionally so they roast evenly.

Place them in a bowl and cover them with plastic wrap or a lid for 15 minutes. This deepens the smoky flavor as they cool and lets some of the liquid drain out. The skins come off much more easily afterwards.

Peel the eggplants, finely chop them, and then place them in a fine mesh strainer to get rid of their bitter water.

Let the chopped eggplants sit for 10 minutes and then transfer them to a bowl along with the tahini, yogurt, lemon juice, chopped garlic, salt, and pepper.

Give them all a good mix until they are combined, and then transfer the mutabal to a serving bowl. Garnish it with chopped parsley, a drizzle of olive oil, pine nuts, or sumac before serving.

Recipe Tips From the Chef

• Look for eggplants that feel firm, heavy, and shiny. The skin should be smooth and free of bruises.

• Prick each eggplant a few times with a fork before cooking, or it can burst on the flame.

• Roast the eggplants until they are completely soft and the skin is charred. The smoky flavor comes from the char, so give it the full time.

• Drain the chopped eggplant well before mixing. Extra moisture is the main reason a mutabal turns out watery.

• Give the tahini a good stir in the jar before you measure it, since the oil separates and settles on top.

• Chop or mash the eggplant with a fork instead of using a food processor. Blending makes it too smooth and you lose the texture.

• If the dip feels too thick, loosen it with a splash of cold water and stir until it is creamy again.

• If it tastes bitter, add a little more salt and lemon juice, and taste again before you add anything else.

• Let the finished dip rest for half an hour before serving, so the flavors have time to come together.

Variations

• Add half a teaspoon of ground cumin to the mix for a warmer flavor. Plenty of Syrian versions include it.

• Drizzle a little pomegranate molasses over the top before serving. The sweet and sour edge goes really well with the smoky eggplant.

• Sprinkle chili flakes or Aleppo pepper over the dip if you like a bit of heat.

• Make it without the yogurt for a sharper, more tahini heavy dip. Some families in the Levant make it that way.

How to Serve Mutabal?

You can serve mutabal in a few different ways:

• You can serve Mutabal as a dip with Pita Bread, chips, or fresh vegetables like carrots, cucumbers, and bell peppers.

• Spread it on sandwiches, wraps, or toast instead of mayonnaise or butter.

• Serve it as a side dish with Lamb Kofta, Lamb Maqluba, or Joojeh Kabab (Persian Chicken Kebab).

Is Mutabal Healthy?

Mutabal is mostly vegetables, so it is a lighter choice than most creamy dips. Eggplants bring fiber and antioxidants, and the tahini adds healthy fats and a little protein.

The yogurt keeps it creamy without any actual cream. Most of the calories come from the tahini and the olive oil on top, so go lighter on those if you are counting. It is naturally gluten free.

You will find the full nutritional breakdown in the recipe card below.

Storage and Make Ahead Instructions

Mutabal keeps in an airtight container in the fridge for up to 3 days. Give it a good stir before serving to bring back the creamy texture. You can make it a day ahead and keep it covered in the fridge until you need it.

For longer storage, freeze it for up to 3 months. The texture changes slightly after freezing, so thaw it in the fridge overnight and stir it well before serving.

Recipe FAQs

Related Recipes

For more delicious Middle Eastern dip recipes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Mutabal (Roasted Eggplant Dip) as much as you enjoy eating it! 🙂