Mutabal (Charred Eggplant Dip)

Name: Mutabal (Charred Eggplant Dip)
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6 serving
Ingredients: 2 lbs eggplant; 2 cloves garlic; 1/4 cup lemon juice; 3 tbsp Tahini; 2 tbsp plain greek yogurt; 1 tsp salt; 1/2 tsp cumin; pomegranate seeds (arils); 10 mint leaves; 2 tbsp parsley; 1/4 tsp dried mint; olive oil

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Drain Time
30 mins
Total Time
1 hr 25 mins
Servings
6
Calories
87 kcal
Course
Appetizer
Cuisine
Middle Eastern, Palestinian

Mutabal (Charred Eggplant Dip)

Chad Dorsey

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Mutabal is a decadently creamy and flavorful Middle Eastern dip made from charred eggplant, tahini, olive oil, garlic, and spices.

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Ingredients

Servings

2 lbs eggplant (See Note 1)
2 cloves garlic minced
1/4 cup lemon juice freshly squeezed
3 tbsp Tahini
2 tbsp plain greek yogurt (optional)
1 tsp salt
1/2 tsp cumin

Garnish

pomegranate seeds (arils)
10 mint leaves chopped
2 tbsp parsley chopped
1/4 tsp dried mint
olive oil

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Instructions

Preheat the oven to 450°F with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper. Slice the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them cut side down in the pan.
Roast until the interior is very tender and the skin is loose, about 35 minutes. Turn oven to broil and char skin for that smokey flavor, 6-8 minutes. Let rest 5 minutes to cool.
Scoop the flesh out of each eggplant, discarding the skins, and place in a colander or sieve over a bowl to drain for 30 minutes.
Place drained eggplant in either a bowl to mix by hand, or a food processor to mix. Add the garlic, lemon juice, tahini, yogurt (optional), salt and cumin and mix well. If slightly bitter add more salt to taste.
Serve in a shallow bowl with a drizzle of the olive oil and topped with the pomegranate and herbs. Perfect to eat with vegetables and pita for dipping.

Notes

Recipe adapted from Sami Tamimi and Tara Wigley's cookbook, Falastin.
Recipe adapted from Sami Tamimi and Tara Wigley's cookbook, Falastin.
After roasting the eggplant you should have about 1 pound of cooked flesh. If bitter, season with salt to taste. If you'd like to roast or smoke the eggplants, preheat the grill to high heat, 450° to 550°F. Add the whole eggplants and cook on all sides until softened and roasted, about 25 minutes.

Nutrition Information

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Calories 87kcal (4%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 395mg (16%) Potassium 408mg (12%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 212IU (4%) Vitamin C 10mg (11%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 87 kcal

% Daily Value*

Calories	87kcal	4%
Carbohydrates	12g	4%
Protein	3g	6%
Fat	4g	6%
Saturated Fat	1g	5%
Sodium	395mg	16%
Potassium	408mg	9%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	212IU	4%
Vitamin C	10mg	11%
Calcium	30mg	3%
Iron	1mg	6%