Mutabal is a very popular Middle Eastern dip made with roasted eggplant, tahini, lemon juice, cumin, garlic and salt perfect for an appetizer or side, especially in a table full of mezze.
It is often confused with Baba Ganoush, but they are two different things. Both are eggplant dips but they have different ingredients.
If you like eggplants you will love it! It’s naturally vegan, and it’s a great side dish.
What is Mutabal?
Mutable, also spelt mutabbal or moutabal, is derived from the Arabic verb tabala, which basically means to season food with spices and aroma.
The star of the show are roasted eggplants, traditionally roasted over an open flame for a smoky taste. The other main ingredient is tahini, a sesame paste.
After roasting, the aubergine is peeled, mashed and combined with garlic, fresh lemon juice, tahini paste, cumin and salt.
Mutabal is frequently confused with Baba Ganoush, There is, nevertheless, a distinction between the two.
Mutabal vs Baba Ganoush
Mutable and baba ganoush are two different eggplant dips. The main difference between the two is that Baba Ganoush does not utilise tahini, whereas Mutabal does. Moreover, chopped veggies like tomato, pepper, walnuts and garlic combined with pomegranate molasses are typically added to baba ganoush.
Mutabal Ingredients
Eggplants: Select large, fresh eggplants that are firm, and shiny.
Tahini: It’s a paste made from sesame seeds. It’s a common ingredient in various cuisines, particularly in the Middle East and Mediterranean.
Garlic Cloves: The extra-deep garlicky flavour of fresh garlic enhances this dip.
Fresh lemon juice: It gives an extra sour kick to the dip
Salt: Harmonises the tastes of lemon and tahini.
Extra Virgin Olive Oil: A small amount of olive oil is the perfect topping
Fresh parsley: used as a garnish.
Pine nuts or pomegranate seeds are common toppings
Cumin: a little spice adds a nice kick
Mutabal Recipe Istructions
Roast the eggplants. Either in the oven at 200C/400F for 30 minutes, after poking the eggplants with a fork and laying it on a baking tray. Bake until charred outside and soft inside.
You can also roast it on an open flame for a smoky taste, which is traditional, simply put each eggplant on the open flame, turning it often until charred all all sides, about 3-5 minutes on each side, and soft inside.
Give the eggplants 5 or 10 minutes to cool down, then scoop out the flesh.
Using a sharp knife, chop the pulp as finely as you can. You can also use a blender. Beat the garlic cloves in a pestle and mortar with salt and a pinch lemon juice.
Transfer the eggplant to a bowl and add tahini, lemon juice, then garlic paste, cumin, and salt. Mix to combine.
Transfer to your serving bowl, drizzle with some extra virgin olive oil, pomegranate seeds or pine nuts, parsley, and sumac.
Serving Suggestions
Warm pita bread is typically served together mutabal. To make dipping easier, cut the bread into triangles or strips.
Serve it as a colourful and healthful snack alongside fresh veggies like bell peppers, carrots, and cucumbers.
This smokey dip works well as a sandwich spread as well.
Mutabal is a staple in Middle Eastern mezze platters so it’s great served with others dishes like hummus, salads and other appetisers.
Substitutions and variations
- You can add some cayenne pepper or chili flakes or fresh chili over mutabal for a spicy kick.
- You can add a few tablespoons of yoghurt to the dip
Some tips
- Whether you roast the eggplant in the oven or over an open flat, make sure the inside is very soft.
- For the smoky taste, opt for the open flame roasting
- Use lemon juice to keep the grilled aubergine from darkening if you want to store it before mixing.
- After grilling and peeling, drain the aubergine of any extra liquid.
Storage
Mutabal can be stored in an airtight container for 3-4 days in the fridge.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Mutabal Recipe – Middle Eastern Eggplant Dip
Ingredients
- 3 medium eggplants
- 5 tbsp tahini
- 3 tbsp lemon juice
- Salt to taste
- ¼ teaspoon cumin
- 2 garlic cloves
- Garnish
- Fresh parsley
- Extra olive oil
- Pine nuts or pomegranate seeds
- Sumac
Instructions
- Roast the eggplants. Either in the oven at 200C/400F for 30 minutes, after soaking the eggplants with a fork and laying it on a baking tray. Bake until charred outside and soft inside.
- You can also roast it on an open flame for a smoky taste, which is traditional, simply put each eggplant on the open flame, turning it often until charred all all sides, about 5 minutes on each side, and soft inside.
- Give the eggplants 5 or 10 minutes to cool down, then scoop out the flesh.
- Using a sharp knife, chop the pulp as finely as you can. You can also use a blender. Beat the garlic cloves in a pestle and mortar with salt and a pinch lemon juice.
- Transfer the eggplant to a bowl and add tahini, lemon juice, then garlic paste, cumin, and salt. Mix to combine
- Transfer to your serving bowl, drizzle with some extra virgin olive oil, pomegranate seeds or pine nuts, parsley, and sumac.
