Mutabal (The Middle Eastern eggplant dip that’s better than baba ganoush!)
User Reviews
5
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Prep Time
6 mins
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Cook Time
45 mins
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Total Time
51 mins
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Servings
6
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Calories
239 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Mutabal (The Middle Eastern eggplant dip that’s better than baba ganoush!)
Description
This Mutabal recipe calls for large eggplants to be pierced deeply and roasted until soft with slightly charred skin. The flesh is scooped out and combined with toasted cumin, coriander, and Aleppo pepper to impart aromatic warmth. Blending the roasted eggplant with tahini paste and plain yogurt results in a creamy texture with a balance of richness and tang from lemon juice and salt. Drizzling with extra virgin olive oil and sprinkling sumac and pomegranate seeds enhances the presentation and contributes bursts of flavor.
The spices are toasted gently to release their oils without burning, which is critical for maintaining flavor complexity. Choosing a quality tahini adds a nutty depth, while the yogurt lightens the dip and adds smoothness. The finishing garnish offers a contrast of colors and textures, making it visually appealing.
This versatile dip can be served with pita, vegetables, or as part of a mezze platter, offering a distinctive taste that stands apart from baba ganoush by incorporating yogurt and a specific spice blend.
Proper roasting of the eggplant and careful blending are key steps to achieving the desired texture and flavor. Adjusting thickness with water is possible if the mixture is too dense.
Ingredients
- 2 eggplant 2.2 lb. / 1 kg, large
- 1 teaspoon cumin
- ½ teaspoon Coriander
- ½ teaspoon Aleppo pepper or crushed red pepper flakes
- ¼ cup onion chopped
- 2 cloves garlic peeled
- ⅓ cup tahini paste
- ⅓ cup yogurt (I use plain, unsweetened almond milk yogurt)
- 3 tablespoons lemon juice
- 1 teaspoon salt or to taste
- ¼ cup extra virgin olive oil
To garnish:
- ½ teaspoon sumac
- 1 tablespoon extra virgin olive oil
- 3 tablespoons pomegranate seeds
- parsley optional, or dill
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Wash the eggplants and pierce them deeply all over with a fork to prevent bursting during roasting, and to help the heat penetrate within.
- Place the eggplants on a parchment paper lined baking sheet and roast them for 40-45 minutes, or until they are tender and the skin is slightly charred.
- While the eggplants are roasting, in a dry skillet, lightly toast the cumin, coriander, and Aleppo chili flakes over low heat for about 4 minutes until fragrant. Remove from heat.
- Once the eggplants are done, remove them from the oven and let them cool slightly. Then, cut them in half, scoop out the flesh, and discard the skins.
- Place the eggplant into a food processor along with the toasted spices, onion, garlic, tahini paste, yogurt, lemon juice, salt and olive oil.
- Process the mixture until it’s smooth and well combined. If it’s too thick, you can add a bit of water to achieve your desired consistency.
- Transfer the dip to a serving bowl. Drizzle it liberally with extra virgin olive oil, and garnish with sumac, pomegranate seeds, and optionally parsley or dill.
Notes
- Pierce eggplants thoroughly before roasting to ensure even cooking and prevent bursting.
- Roast until skin chars and flesh is tender, which typically takes 40-45 minutes at 425°F (220°C).
- Gently toast spices without burning to develop aroma and flavor.
- Use a food processor or high-speed blender for a creamy, smooth texture.
- Choose a good-quality tahini to add nutty richness to the dip.
- Serve garnished with sumac, extra olive oil, and pomegranate seeds for visual appeal and added flavor contrasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 2mg | 1% |
| Sodium | 403mg | 17% |
| Potassium | 479mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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