📝 About This Recipe
A cornerstone of the Lebanese 'Maza Barida' (Cold Mezze) table, Mutabbal is the sophisticated, creamier cousin of Baba Ganoush. This dish celebrates the transformative power of fire, turning humble globes of eggplant into a silky, smoky puree enriched with nutty tahini and bright lemon. It is an essential Mediterranean classic that balances earthy depth with a refreshing, velvety finish.
🥗 Ingredients
The Roasted Base
- 2 pieces Large Italian Eggplants (firm and shiny, approximately 1.5 lbs total)
- 2-3 cloves Garlic (peeled and crushed into a paste with a pinch of salt)
The Creamy Emulsion
- 1/2 cups Tahini (high-quality, well-stirred)
- 1/4 cups Greek Yogurt (full-fat for authentic creaminess)
- 3-4 tablespoons Fresh Lemon Juice (adjust to taste for acidity)
- 2 tablespoons Extra Virgin Olive Oil (for the mixture)
- 1 teaspoon Sea Salt (or to taste)
The Garnish
- 2 tablespoons Extra Virgin Olive Oil (premium quality for drizzling)
- 2 tablespoons Pomegranate Arils (for a pop of color and sweetness)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Sumac (for a tangy garnish)
- 1 tablespoon Toasted Pine Nuts (optional, for crunch)
👨🍳 Instructions
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1
Using a fork, prick the eggplants in several places to allow steam to escape during the roasting process.
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2
For the most authentic smoky flavor, place the eggplants directly over a gas stove flame or on a hot charcoal grill. Turn them every 5 minutes using tongs until the skin is charred, brittle, and the eggplant feels completely soft and collapsed (about 15-20 minutes).
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3
If a gas flame isn't available, roast the eggplants in a preheated oven at 450°F (230°C) on a foil-lined tray for 35-40 minutes until very tender, though the smokiness will be less pronounced.
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4
Place the hot, charred eggplants in a bowl and cover tightly with plastic wrap for 10 minutes. This creates steam that makes peeling the skins much easier.
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5
Once cooled enough to handle, peel away the charred skin and discard. Gently remove any large clusters of seeds if desired, though small seeds are fine.
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6
Place the eggplant flesh in a colander or fine-mesh sieve and let it drain for 10-15 minutes. This is crucial to prevent a watery dip.
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7
Transfer the drained eggplant to a large mixing bowl. For an authentic texture, mash it vigorously with a fork or a wooden masher until mostly smooth but still possessing some character; avoid a food processor if you want a traditional rustic feel.
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8
In a separate small bowl, whisk together the tahini, yogurt, lemon juice, and crushed garlic paste until a thick, pale sauce forms.
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9
Slowly fold the tahini mixture into the mashed eggplant, stirring constantly until the ingredients are fully emulsified and the color lightens to a creamy beige.
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10
Stir in 2 tablespoons of olive oil and the salt. Taste and adjust the lemon or salt as needed; the flavors should be bold and bright.
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11
Spread the Mutabbal onto a shallow serving plate, using the back of a spoon to create decorative swirls or a well in the center.
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12
Generously drizzle with premium extra virgin olive oil and garnish with pomegranate arils, chopped parsley, a dusting of sumac, and toasted pine nuts.
💡 Chef's Tips
To achieve the deepest flavor, do not be afraid to truly char the skin until it looks burnt; this is where the 'smokiness' lives. Always drain the eggplant after roasting, as excess moisture will cause the tahini to separate and make the dip runny. If your tahini is too thick or bitter, add a teaspoon of ice-cold water while whisking to mellow it out before adding to the eggplant. For a vegan version, simply omit the Greek yogurt and increase the tahini by 2 tablespoons; it will be slightly less tangy but equally delicious. Prepare this a few hours in advance to let the garlic and lemon flavors marry, but always serve at room temperature for the best texture.
🍽️ Serving Suggestions
Serve alongside warm, puffy pita bread or crisp toasted pita chips for dipping. Pair with a platter of fresh crudités like sliced cucumbers, radishes, and bell peppers. This makes an excellent accompaniment to grilled meats like Shish Taouk or Lamb Kofta. Enjoy with a glass of chilled Lebanese Arak or a crisp, dry Rosé wine. Include it as part of a larger mezze spread featuring Hummus, Tabbouleh, and Warak Enab (stuffed grape leaves).