Mutabal Recipe (Middle Eastern Eggplant Dip)

Name: Mutabal Recipe (Middle Eastern Eggplant Dip)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 eggplants; 1/4 cup Tahini; 1/4 cup yogurt; 2 cloves garlic; 1 lemon; 1 tsp kosher salt; 1/4 tsp freshly ground pepper

User Reviews

4.9

42 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
165 kcal
Course
Appetizer
Cuisine
Middle Eastern

Mutabal Recipe (Middle Eastern Eggplant Dip)

Isaac Lopez

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Mutabal is a Middle Eastern eggplant dip with a nice smoky flavor. It's different from baba ganoush and can be served with fresh pita bread as an appetizer or on a mezze platter for a tasty feast!

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Ingredients

Servings

2 eggplants about 1 1/2 pounds
1/4 cup Tahini
1/4 cup yogurt
2 cloves garlic minced
1 lemon juice of
1 tsp kosher salt
1/4 tsp freshly ground pepper

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Instructions

Wash and dry the eggplants. Using a fork, pierce them a few times. Turn on the gas stove to medium high and place the eggplant directly on the range (you can have 2 ranges on at the same time to make the process quicker). Char the eggplant for about 5 minutes on each side, flipping every 5 minutes for all parts to cook evenly. This would take about 20 minutes, depending on the size of the eggplant and your heat.
Once the eggplants are fully cooked and tender, place them in a bowl and cover with a plastic wrap. Set the bowl aside for the eggplants to sweat, about 30 minutes, this would make the peeling process easier.
When the eggplants are cool enough to handle, peel then using wet hands, or simply keep them under running water while peeling.
Chop the eggplant finely and add it to a bowl with the tahini, yogurt, minced garlic, lemon juice, salt and pepper. Mix all the ingredients using a fork or a spoon.
Top with olive oil and chopped parsley. Serve with pita, lavash or pita chips.

Notes

I recommend using Italian eggplants that are smaller in size since they have fewer seeds and also cook faster. Chinese eggplants won't work for this recipe since they don't have much flesh. Globe eggplants won't work either since they are too large to char on the gas range.
Instead of the gas range, you can use charcoal or gas grill. It's also possible to roast the eggplant in the oven, however, it won't have the same smoky flavor that the open flame would give.
You can use whole milk (preferred), low-fat or non-fat yogurt for this recipe. For a dairy-free option use dairy-free yogurt but make sure it's plain and not flavored.
You can make this dip up to 2 days ahead of time if needed.
Store the leftovers in an airtight container and refrigerate for up to 1 week. Stir the dip right before serving to give it a fresher look.
Serve mutabal as part of a mezze platter with hummus, muhammara, labneh, kibbeh, marinated feta and dolma alongside vegetables such as tomatoes, peppers, cucumber and marinated vegetables like artichokes and olives.

Nutrition Information

Show Details

Calories 165kcal (8%) Carbohydrates 20g (7%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 3g Cholesterol 2mg (1%) Sodium 599mg (25%) Potassium 660mg (19%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 84IU (2%) Vitamin C 21mg (23%) Calcium 70mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 165 kcal

% Daily Value*

Calories	165kcal	8%
Carbohydrates	20g	7%
Protein	6g	12%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	3g	15%
Cholesterol	2mg	1%
Sodium	599mg	25%
Potassium	660mg	14%
Fiber	8g	32%
Sugar	9g	18%
Vitamin A	84IU	2%
Vitamin C	21mg	23%
Calcium	70mg	7%
Iron	1mg	6%