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Mutabal (The Middle Eastern eggplant dip that’s better than baba ganoush!)
Mutabal is a classic Middle Eastern eggplant dip renowned for its rich, smoky flavors. This veg-friendly delight boasts roasted eggplants, cumin, coriander, and a subtle kick of Aleppo chili flakes. Garnished with tangy sumac and the sweet kiss of pomegranate seeds, it’s a staple with centuries of culinary history.
Prep Time
6 mins
Cook Time
6 mins
Total Time
51 mins
Servings: 6
Calories: 239 kcal
Course:
Appetizer
Cuisine:
Middle Eastern
Ingredients
- 2 large eggplants (2.2 lb. / 1 kg.)
- 1 teaspoon cumin
- ½ teaspoon Coriander
- ½ teaspoon Aleppo pepper or crushed red pepper flakes
- ¼ cup chopped onion
- 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 or dill optional
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.
Cup of Yum
Notes
- 🍆 Perfectly Roasted Eggplants: Ensure eggplants are deeply pierced and roasted until skin chars and the flesh is tender. Don’t rush as undercooked eggplant isn’t pleasant!
- 🍆
- 🌿 Balanced Spices: Toast cumin, coriander, and Aleppo chili flakes to release aroma without burning, adding complex flavors to Mutabal.
- 🌿
- 🍶 Creamy Texture: Use a high-speed blender for the creamiest puree, or use a food processor. Crappy blender? Choose the food processor.
- 🍶
- 🌰 Tahini Selection: Pick a quality tahini for rich, nutty depth in your dip.
- 🌰
- 🌟 Garnish with Style: Create an appealing presentation by spreading Mutabal evenly in a dish, then drizzle with olive oil. Garnish with sumac and a pomegranate seed “C” around the bowl’s edge.
- 🌟
Nutrition Information
Calories
239kcal
(12%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Cholesterol
2mg
(1%)
Sodium
403mg
(17%)
Potassium
479mg
(14%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
62IU
(1%)
Vitamin C
9mg
(10%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 239
% 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.