Mutabal is one of the most well-known, easy-to-make Middle Eastern eggplant dip dishes. It is delightfully creamy and has a rich texture! I like to serve it with pita bread.
Mutabal
Among the key ingredients in this recipe is tahini, which is a slightly bitter, earthy, nutty paste made from sesame seeds. It plays an important role in the dish's texture and flavor.
Mutabal's flavor is highlighted by a pretty diverse set of ingredients. Cummin powder, tahini, eggplant, and lime juice mixed with full-fat yogurt—just a dip from the mixture, and anyone would truly love how it tastes.
Keep reading for more tips and step-by-step steps on how to make the perfect roasted eggplant dip!
What's in This Recipe?
Eggplants. Choose the fresher-looking eggplants in the market for a better taste and texture of your dish.
Tahini. It may have a texture and appearance similar to peanut butter, but it does not taste like it. I use just 2 tablespoons of tahini.
Garlic. I use 2 minced cloves of garlic.
Yogurt. I use a full-fat yogurt for the recipe, since it has a richer texture that will help make the dish more creamy.
Lime Juice. I use one lime juice.
Cumin Powder. It imparts a warm, earthy flavor and scent with a hint of sweetness and bitterness.
Toppings: I topped my dip with pomegranate seeds, fresh parsley and a drizzle of olive oil.
How to Make Mutabal?
- Preheat the oven to 180C / 350F and line a baking sheet with baking parchment.
- In a small mixing bowl, mix together tahini, yogurt, garlic, lime juice, cumin powder, and salt, then set aside.
- Peel off the skin of eggplant, then slice it, then add into the baking sheet, brush with oil on both sides.
- Bake for 50-55 minutes or until tender and soft.
Take the eggplant out of the oven and allow it to cool down for 5-10 minutes. - Mash the eggplants using a fork.
- Add the yogurt mixture to the mashed eggplant, mix until combined.
- Transfer the dip into the serving plate, top with pomegranate seeds, parsley and drizzle with olive oil.
Helpful Tips!
- When buying eggplants, seek medium-sized eggplants that are uniform in size and avoid the enormous ones because they are bitter. Choose eggplants that have lustrous, silky skin and avoid any that have bruising.
- Don't overwork the yogurt mixture lest the outcome becomes too gooey and lumpy for a dip.
How To Serve It
Dip your pita bread into this delicious Mutabal. You can also serve it with tortilla chips or some chopped vegetables.
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Recipe Card
Mutabal (Roasted Eggplant Dip)
Ingredients
- 2 large eggplants
- 2 tablespoon tahini
- 2 cloves garlic , minced
- 4 tablespoon yogurt
- ½ teaspoon salt
- 1 lime juice
- ¼ teaspoon cumin powder
To Garnish
- 1 tablespoon pomegranate seeds
- 1 teaspoon olive oil
- 1 tablespoon parsley , chopped
Instructions
- Preheat the oven to 180C / 350F and line a baking sheet with baking parchment.
- In a small mixing bowl, mix together tahini, yogurt, garlic, lime juice, cumin powder, and salt, then set aside.
- Peel off the skin of eggplant, then slice it, then add into the baking sheet, brush with oil on both sides.
- Bake for 50-55 minutes or until tender and soft.
- Take the eggplant out of the oven and allow it to cool down for 5-10 minutes.
- Mash the eggplants using a fork.
- Add the yogurt mixture to the mashed eggplant, mix until combined.
- Transfer the dip into the serving plate, top with pomegranate seeds, parsley and drizzle with olive oil.
Camila says
So delicious! The best ever aubergine recipe!!