📝 About This Recipe
Mutabbal is the sophisticated, creamier cousin of Baba Ganoush, hailing from the heart of the Levant. This dish transforms humble globe eggplants into a velvety masterpiece by charring them over an open flame to infuse a deep, campfire smokiness. Blended with nutty tahini, tangy yogurt, and bright lemon, it is a testament to the magic of simple, high-quality ingredients working in perfect harmony.
🥗 Ingredients
Main Ingredients
- 2 pieces Large Italian Eggplants (firm and shiny, roughly 1.5 lbs total)
- 2-3 pieces Garlic Cloves (peeled and finely minced into a paste)
- 1 teaspoon Sea Salt (plus more to taste)
The Creamy Base
- 1/3 cup Tahini (high-quality, well-stirred)
- 1/4 cup Greek Yogurt (full-fat for maximum creaminess)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Extra Virgin Olive Oil (to be folded into the mix)
For Garnish
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 2 tablespoons Pomegranate Arils (for a pop of sweetness)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Smoked Paprika or Aleppo Pepper (for color and warmth)
- 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 most authentic flavor, place the eggplants directly over a gas stove burner set to medium-high. Char the skin for 15-20 minutes, turning frequently with tongs until the skin is blackened and the flesh feels completely soft and collapsed.
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3
If you don't have a gas stove, place eggplants on a foil-lined tray and broil on high for 30-40 minutes, turning every 10 minutes until charred and tender.
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4
Once cooked, place the hot eggplants in a bowl and cover with plastic wrap for 10 minutes. This creates steam that makes peeling the charred skin much easier.
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5
Carefully peel away the blackened skin and discard. It is okay if a few small charred flecks remain—they add to the smoky character.
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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 step is crucial to prevent a watery dip.
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7
Transfer the drained eggplant to a large mixing bowl. Using a fork or a potato masher, mash the eggplant until it reaches your desired consistency (traditionally slightly chunky, but you can go smoother).
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8
In a separate small bowl, whisk together the tahini, Greek yogurt, lemon juice, and minced garlic until smooth.
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9
Fold the tahini mixture into the mashed eggplant. Stir in one tablespoon of olive oil and the sea salt.
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10
Taste and adjust the seasoning, adding more lemon juice for brightness or salt for depth.
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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
Drizzle generously with extra virgin olive oil and garnish with pomegranate arils, chopped parsley, and a dusting of Aleppo pepper or paprika.
💡 Chef's Tips
Always drain the eggplant after roasting; excess moisture is the enemy of a creamy Mutabbal. Use high-quality Lebanese or Palestinian tahini for a smooth, non-bitter finish. For a vegan version, simply omit the Greek yogurt and increase the tahini by 2 tablespoons. Avoid using a food processor if possible; hand-mashing provides the rustic, authentic texture that defines this dish. Let the dip sit at room temperature for 30 minutes before serving to let the garlic and smoke flavors meld.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy toasted pita chips. Pair with a fresh Fattoush salad for a light, vegetarian lunch. Use as a creamy accompaniment to grilled lamb chops or chicken tawook skewers. Serve alongside a chilled glass of Arak or a crisp, dry Rosé. Include it as part of a larger mezze platter with hummus, olives, and labneh.