Mutabal- Aubergine Dip

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.

FAQs

Serving Suggestions

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.