📝 About This Recipe
Originating from the heart of the Levant, Mutabbal is the sophisticated, creamier cousin of Baba Ganoush, defined by its luxurious tahini base and deep, smoky undertones. This recipe transforms humble globe eggplants into a velvet-textured masterpiece by charring them over an open flame to capture that authentic 'mankal' aroma. It is a harmonious balance of nutty sesame, bright citrus, and pungent garlic that serves as the crown jewel of any mezze platter.
🥗 Ingredients
The Roasted Base
- 2 pieces Large Globe Eggplants (firm, shiny skin, approximately 1.5 lbs total)
The Creamy Sauce
- 1/2 cup Tahini (high-quality, well-stirred)
- 3 tablespoons Greek Yogurt (plain, full-fat for maximum creaminess)
- 3 pieces Garlic Cloves (minced into a paste with a pinch of salt)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Cumin (ground)
For Garnish & Finish
- 3 tablespoons Extra Virgin Olive Oil (first cold pressed)
- 2 tablespoons Pomegranate Arils (for a burst of sweetness)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Smoked Paprika or Aleppo Pepper (for color and a hint of heat)
- 1 tablespoon Toasted Pine Nuts (optional, for crunch)
👨🍳 Instructions
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1
Prick the eggplants several times with a fork to prevent them from bursting during the roasting process.
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2
For the best smoky flavor, place eggplants directly over a gas stove flame or a hot charcoal grill. Turn them every 5 minutes using tongs until the skin is completely charred, blackened, and flaky, and the eggplant feels soft and collapsed (about 15-20 minutes).
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3
If you don't have a flame, roast them in a 450°F (230°C) oven on a foil-lined tray for 40 minutes, though you will lose some of that signature smokiness.
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4
Place the hot eggplants in a bowl and cover tightly with plastic wrap for 10 minutes. The steam will help loosen the skins.
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5
Carefully peel away the charred skin while the eggplant is still warm. It’s okay if a few small black flecks remain; they add to the smoky character.
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6
Place the peeled eggplant flesh in a colander and let it drain for 10-15 minutes. This prevents the dip from becoming watery.
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7
Transfer the drained eggplant to a cutting board and chop it finely until it reaches a chunky paste consistency. Avoid a blender if you want traditional texture!
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8
In a medium mixing bowl, whisk together the tahini, Greek yogurt, minced garlic, lemon juice, salt, and cumin until smooth and pale.
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9
Fold the chopped eggplant into the tahini mixture. Use a fork to vigorously whip the mixture together; this aerates the dip and makes it fluffy.
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10
Taste and adjust the seasoning, adding more lemon juice for acidity or salt as needed.
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11
Spread the Mutabbal onto a shallow serving plate, using the back of a spoon to create decorative swirls and a well in the center.
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12
Generously drizzle the well with extra virgin olive oil and garnish with pomegranate arils, parsley, and a dusting of Aleppo pepper.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice lacks the bright enzymes needed to cut through the heavy tahini. If your tahini is too thick, whisk it with a tablespoon of ice-cold water before adding it to the eggplant to ensure a silky texture. For a vegan version, simply omit the Greek yogurt and increase the tahini by 2 tablespoons. Don't skip the draining step! Eggplants hold a lot of bitter moisture that can ruin the consistency of your dip. Make it a day ahead; the flavors of the garlic and smoke deepen significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Serve warm or at room temperature with freshly baked, puffy pita bread or crispy pita chips. Pairs beautifully as a side dish for grilled lamb chops or chicken shish tawook. Include it as part of a vegetarian mezze platter alongside hummus, tabbouleh, and stuffed grape leaves. Serve with a chilled glass of Arak or a crisp, dry Sauvignon Blanc to cut through the richness. Accompany with sliced cucumbers, radishes, and bell pepper strips for a low-carb dipping option.