📝 About This Recipe
Originating from the heart of the Levant, Mutabbal is a luxurious Middle Eastern meze that celebrates the transformative power of fire. Unlike its cousin Baba Ganoush, this dairy-free version focuses on the velvety marriage of charred eggplant flesh and premium nutty tahini. The result is a sophisticated, cream-colored dip with deep umami notes, a hint of garlic pungency, and a bright citrus finish that dances on the palate.
🥗 Ingredients
The Roasted Base
- 2 pieces Large Italian Eggplants (approx. 1.5 - 2 lbs total, firm and shiny)
- 2 cloves Garlic (unpeeled for roasting)
The Creamy Emulsion
- 1/2 cup Tahini (high-quality, well-stirred)
- 3-4 tablespoons Fresh Lemon Juice (adjust to taste)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Ground Cumin (for a subtle earthy warmth)
- 1-2 tablespoons Ice Water (to achieve maximum creaminess)
For Garnish & Finishing
- 3 tablespoons Extra Virgin Olive Oil (first cold press preferred)
- 2 tablespoons Pomegranate Arils (for pops of sweetness)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Sumac (for a tangy, crimson dusting)
- 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, char the eggplants directly over a gas flame or on a hot charcoal grill. Turn them frequently with tongs for 15-20 minutes until the skin is completely blackened and the flesh feels very soft.
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3
Alternatively, if using an oven, place eggplants on a foil-lined tray and broil on high, turning occasionally for 35-45 minutes until collapsed and charred. Toss the 2 unpeeled garlic cloves onto the tray for the last 10 minutes.
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4
Once cooked, place the hot eggplants in a bowl and cover 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 eggplants are still warm. Discard the skin and any large clusters of seeds.
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6
Place the eggplant flesh in a colander or fine-mesh sieve and let it drain for 10-15 minutes. Removing this bitter liquid is crucial for a sweet, creamy result.
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7
On a large cutting board, finely chop the drained eggplant flesh until it reaches a coarse, jam-like consistency. Avoid using a food processor for the eggplant to maintain the desired texture.
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8
In a medium mixing bowl, whisk together the tahini, lemon juice, grated raw garlic, roasted garlic (squeezed out of its skin), salt, and cumin.
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9
As you whisk the tahini mixture, it may seize or thicken; add the ice water one tablespoon at a time until the sauce becomes pale and smooth.
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10
Fold the chopped eggplant into the tahini mixture. Use a vigorous stirring motion to whip the eggplant into the sauce until fully incorporated and light.
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11
Taste and adjust the seasoning, adding more lemon juice or salt if necessary. The flavor should be smoky, nutty, and bright.
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12
Spread the Mutabbal onto a shallow serving plate, creating a well in the center with the back of a spoon.
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13
Generously drizzle the extra virgin olive oil into the well and across the surface.
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14
Garnish with a sprinkle of sumac, chopped parsley, pomegranate arils, and toasted pine nuts for a beautiful, professional finish.
💡 Chef's Tips
Choose eggplants that feel light for their size, as they generally have fewer seeds. If you lack a gas stove, add a drop of liquid smoke to the tahini to mimic the traditional fire-roasted flavor. Always drain the eggplant juices thoroughly; failing to do so will result in a runny, bitter dip. For the best texture, hand-mash the eggplant with a fork or knife rather than blending it into a soup-like puree. Let the Mutabbal sit at room temperature for 30 minutes before serving to allow the flavors to meld.
🍽️ Serving Suggestions
Serve with warm, puffed pita bread or crispy za'atar spiced pita chips. Pairs beautifully as a side to grilled lamb chops or chicken tawook skewers. Include it as part of a larger meze platter alongside hummus, tabbouleh, and stuffed grape leaves. Serve with a chilled glass of Arak or a crisp, dry Sauvignon Blanc. Use as a sophisticated spread in a roasted vegetable wrap or falafel sandwich.