Mutabbal (Eggplant Dip)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
39 mins
-
Servings
6
-
Calories
106 kcal
-
Course
Appetizer
-
Cuisine
Middle Eastern
Mutabbal (Eggplant Dip)
Description
The Mutabbal recipe involves roasting large eggplants cut in half until fork-tender and slightly charred. The softened flesh is scooped out and blended with tahini, garlic, lemon juice, and salt until creamy. This technique preserves the smoky aroma from roasting and combines it with the rich, nutty flavor of tahini and the citrus brightness of lemon.
The dip’s texture is smooth and creamy, suitable for spreading or dipping. Garnishes such as fresh parsley, a drizzle of olive oil, and optional pomegranate seeds contribute freshness, color, and texture contrast. Variations include adding roasted chili peppers for heat or yogurt for extra creaminess.
Mutabbal is typically served as a mezze or appetizer with pita bread, chips, or raw vegetables. Its balanced flavors make it a versatile complement to grilled meats or alongside other Middle Eastern dishes.
Storage instructions note refrigeration for 2-3 days and freezing for longer preservation, though freezing may cause slight separation which can be remedied by whisking before serving.
Ingredients
- 1 eggplant 1.5 - 2 pounds, large
- ¼ cup tahini
- 3 garlic cloves
- 1 lemon juice of
- ½ teaspoon salt
- 1 tablespoon olive oil extra virgin
- pomegranate seeds optional for garnish
- parsley
- olive oil
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
- For a spicy version, roast 1-3 chili peppers alongside the eggplant and blend them in.
- To achieve an even creamier dip, add ¼ cup Greek yogurt or a non-dairy yogurt alternative for a vegan option.
- Garnishes can vary: try toasted pine nuts, fresh mint, sumac, paprika, black pepper, or chili flakes for different flavor accents.
- Store Mutabbal in a sealed container in the fridge up to 2-3 days.
- Freezing is possible for a couple of months; thaw in the fridge and whisk to recombine if separation occurs.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
