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    Home » Recipes » Appetizers & Dips

    Mutabal Recipe (Roasted Eggplant Dip)

    Published: Nov 1, 2021 by Radwa ·

    Jump to Recipe

    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 Recipe (Roasted Eggplant Dip)

    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!

    a big bowl of Mutabal

    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?

    Peel eggplant, then slice it and put into the baking sheet.
    Small mixing bowl, with tahini, yogurt, garlic and lime juice.
    1. Preheat the oven to 180C / 350F and line a baking sheet with baking parchment.
    2. In a small mixing bowl, mix together tahini, yogurt, garlic, lime juice, cumin powder, and salt, then set aside.
    3. Peel off the skin of eggplant, then slice it, then add into the baking sheet, brush with oil on both sides.
    4. 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.
    5. Mash the eggplants using a fork.
    6. Add the yogurt mixture to the mashed eggplant, mix until combined.
    7. Transfer the dip into the serving plate, top with pomegranate seeds, parsley and drizzle with olive oil.
    Moutabal Dip

    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.

    Mutabal dip

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    roasted eggplant dip topped with pomegranate seeds and parsley.
    Print Pin
    5 from 4 votes

    Mutabal (Roasted Eggplant Dip)

    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! Serve it with pita bread or tortilla chips.
    Course Appetizer
    Cuisine Lebanese, Middle Eastern
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 5 servings
    Calories 105kcal
    Author Radwa

    Equipment

    • Measuring spoons
    • Measuring cups
    • Baking pan

    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.

    Notes

    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.

    Nutrition

    Serving: 1serving | Calories: 105kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 247mg | Potassium: 497mg | Fiber: 6g | Sugar: 8g | Vitamin A: 134IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Camila says

      November 11, 2021 at 6:46 pm

      5 stars
      So delicious! The best ever aubergine recipe!!

      Reply
    5 from 4 votes (3 ratings without comment)

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    Recipe Rating




    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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