Mutabbal (Eggplant Dip)

Name: Mutabbal (Eggplant Dip)
Prep time: 10 min
Cook time: 25 min
Total time: 39 min
Yield: 6 serving
Ingredients: 1 large eggplant; ¼ cup Tahini; 3 garlic cloves; 1 lemon; ½ teaspoon salt; 1 tablespoon olive oil; pomegranate seeds, parsley, olive oil

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5.0

258 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
39 mins
Servings
6
Calories
106 kcal
Course
Appetizer
Cuisine
Middle Eastern

Mutabbal (Eggplant Dip)

Piper Stevens

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This delicious, Middle Eastern garlicky eggplant dip called Mutabbal, or Moutabal, is easy to make and perfect for party platters, or even as a sandwich spread.

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Ingredients

Servings

1 large eggplant 1.5 - 2 pounds
¼ cup Tahini
3 garlic cloves
1 lemon juice of
½ teaspoon salt
1 tablespoon olive oil extra virgin
pomegranate seeds, parsley, olive oil optional for garnish

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Instructions

Preheat oven to 400° Line a baking sheet with parchment paper
Cut the eggplant in half lengthwise and put the halves cut side down on the baking sheet.
Roast the eggplant for 20 minutes, or until it's fork tender, then put it under the broiler for a further 5 minutes.
When the eggplant is cool enough to handle, scoop the flesh from the skins with a spoon.
Put the eggplant flesh along with tahini, garlic, lemon juice and salt in a food processor. Pulse until the mixture is creamy, or until you get the texture you like.
Garnish with parsley, pomegranate arils, and olive oil.
Serve with pita, chips, or raw vegetables for dipping.

Notes

To make a spicy dip, roast 1-3 chili peppers along with the eggplant, and include those with the rest of the ingredients.
For an even creamier dip, add ¼ cup of Greek yogurt, or to keep it vegan, use non-dairy yogurt or sour cream.
You can change the garnish. I used a drizzle of olive oil, some pomegranate arils and fresh parsley. Other options for garnishing your mutabbal are toasted pine nuts, fresh mint, sumac, cayenne pepper, paprika, black pepper, or chili flakes.
To store your aubergine dip, put it in a sealed container and keep it in the fridge for 2-3 days.
You can freeze this recipe in an airtight container for a couple of months. Thaw in the fridge when you're ready to use it. Freezing can result in a bit of separation, and you may need to whisk it back together before serving.

Nutrition Information

Show Details

Serving 1g Calories 106kcal (5%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Sodium 199mg (8%) Potassium 252mg (7%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 28IU (1%) Vitamin C 12mg (13%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 106 kcal

% Daily Value*

Serving	1g
Calories	106kcal	5%
Carbohydrates	9g	3%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Sodium	199mg	8%
Potassium	252mg	5%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	28IU	1%
Vitamin C	12mg	13%
Calcium	29mg	3%
Iron	1mg	6%