Today I am sharing a simple recipe of Middle Eastern Dip ‘Mutabal’, or ‘Mutabbal’ which is not only healthy but also super quick to make. It is made primarily with roasted eggplants or aubergine, tahini, garlic and seasonings and is served with pita bread, crackers, or raw vegetables such as carrots, cucumbers, and bell peppers.
Mutabal has its origins in the Middle East, particularly in countries like Lebanon, Syria, Palestine, and Jordan. It is a nutritious dip and a versatile dish and is an essential part of the menu in all Middle Eastern restaurants, usually served as a part of Mezze.
Recipe at a Glance
Eggplant/ Aubergine– Roasted, mashed
Tahini– Sesame seed paste, store-bought is very smooth so try to get that
Yogurt– Homemade or store-bought, you can use greek yogurt as well
Garlic– Preferably use freshly peeled, however you can use garlic powder – 1 teaspoon
Seasonings- Lemon juice, cumin powder, salt, black pepper
Garnish- Olive oil, coriander leaves, pomegranate arils (seeds), walnuts
Step by Step Process
- Roast the eggplant, wrap it in plastic wrap and let it cool.
- Squeeze out the pulp of the eggplant and blend together all the ingredients in a blender.
- Garnish with olive oil, top with pomegranate seeds, walnuts & chopped coriander.
You can serve Mutabal with pita bread, crackers, or raw vegetables sticks such as carrots, cucumbers, and bell peppers. You can also serve it in small shot jars with vegetable sticks or in individual mini cups with pita triangles.
Substitutions & Variations
Walnuts are completely optional. For additional flavor profile, you can lightly toast on a stove-top in a pan or in oven. Eggplants, pomegranate and walnuts make a winning combination.
If you don’t have pomegranate at hand, you can either skip or replace with a couple of tablespoons of pomegranate molasses.
You can replace plain yogurt with Greek yogurt.
You can skip Tahini but is an important ingredient in terms of taste and texture.
Storage and Make Ahead
You can make this dip a couple of days in advance. Simply place it in an air-tight container in refrigerator, with a drizzle of olive oil.
- ¼ cup olive oil
- 1 medium-sized eggplant
- 1 clove garlic
- 2 tablespoons tahini
- 2 tablespoons yogurt
- 2 tablespoons lemon juice
- ¼ cup chopped coriander leaves
- ¼ cup pomegranate arils (seeds)
- ¼ cup chopped walnuts
- ¼ teaspoon cumin powder
- Salt and black pepper, to taste
- Roast the eggplant directly on the flame or on a wire grid over the stove.
- Wrap it in plastic wrap, let it cool.
- Squeeze out the pulp of the egg plant.
- Blend together all the ingredients in a blender making a smooth dip.
- Drizzle with some olive oil, top with pomegranate seeds, some walnuts and chopped coriander.
- Serve hot or cold.
You can easily double the recipe.
Amount Per Serving: Calories: 280Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 158mgCarbohydrates: 19gFiber: 5gSugar: 7gProtein: 4g