Intrigued enough to approach it with more patience than before, I took my time to slowly grill the eggplants over the open flame of my gas hob. Turns out that my previous attempts at grilling eggplants have simply been too rushed. Grilling them slowly until most of the skin is charred like burned paper will give you an incredible smoky aroma that is perfect for this Mutabal recipe.
What is Mutabal?
Mutabal is a creamy and smoky dip made primarily from grilled eggplant, tahini, garlic and lemon juice. Originating from the Middle East, this delicious dish is often served as an appetizer with warm pita bread or fresh vegetables. Its unique flavor comes from the eggplant, which is charred to perfection, giving the dip its signature smoky taste.
Mutabal has its roots in the Levantine cuisine, with its origins tracing back to countries like Syria, Lebanon and Jordan. The dish is a staple in Middle Eastern households and is often prepared during family gatherings and festive occasions. The use of grilled eggplant in Middle Eastern cooking dates back centuries, and mutabal is a delicious evolution of these traditional cooking practices. While it is common in some regions to add yogurt to the mixture, Mutabal is often made without and thereby happens to be traditionally vegan.
Mutabal vs Baba Ghanoush
Mutabal is often confused with Baba Ghanoush, and vice versa. In many Middle Eastern cultures, Baba Ghanoush refers to an eggplant salad that is made with smoky eggplants, onions, tomatoes, herbs and lemon juice, but without tahini. In Egypt, however, Baba Ghanoush is a creamy dip made from smoky eggplants and tahini.
Ingredients You’ll Need & How to Substitute
Mutabal is mostly made with everyday ingredients. Most supermarkets will also stock tahini, but if you struggle to find it, try a local Middle Eastern grocery store. To make the recipe, you’ll need:
- Eggplants: The star of the show, with its rich, smoky flavor after grilling or roasting. You can grill other veg and follow a similar method for your own spin on the dip.
- Tahini: A sesame seed paste that adds creaminess and a nutty undertone. You can leave it out for a lighter eggplant dip.
- Lemon Juice: Adds brightness and a hint of acidity to balance the richness.
- Garlic: Provides a pungent kick and depth of flavor.
- Garnishes: Extra virgin olive oil, fresh parsley and sumac, but you can also use paprika or pomegranate molasses.
How to make Mutabal (step-by-step)
Grill the Eggplants. To grill the eggplants in the oven, see Tips below. For the smokiest flavour, grill them directly on the gas hob (or BBQ, of course). This method can be a little messy, so I usually remove the burner rings, cover the hob with aluminium foil (tearing holes to leave the burner exposed) and return the rings before starting (not shown in the pictures).
Use a fork to pierce holes all over the eggplants, then place them on separate burners directly over a medium flame for 20 minutes, turning them every 5 minutes, until the skins are charred like burned paper.
Cool and Peel. Transfer the hot eggplants to an airtight container and leave to steam for 15 minutes.
Move the eggplants to a board and, once cold enough to handle, peel off the charred skin with your fingers (it’s fine if some small bits stay on).
Then cut them in half and use a fork to discard the strings of seeds, if you want.
Place a sieve over a bowl and add the eggplant flesh. Let the excess juices drain for 10 minutes, squeezing them a little with a spoon at the end.
Meanwhile, squeeze the lemon juice. Pick the parsley leaves, finely shop them and refrigerate until needed.
Chop the Eggplant. Return the eggplants to the board and use a knife to chop them until almost smooth.
Mix the Ingredients. Transfer the eggplants to a bowl, grate in the garlic and add the tahini, lemon juice and salt. Mix well to combine.
Serve. Spread the dip out in a shallow plate, drizzle with a generous glug of olive oil and sprinkle with the sumac and parsley. Serve at room temperature or cold with some soft flatbread like these homemade pita.
Useful Tips
- Get the Perfect Char: For the best smoky flavor, grill the eggplant over an open flame or directly on a gas stove burner. It takes at least 15-20 minutes to grill them properly and develop a rich flavor, so take your time and simply turn them a little bit every 5 minutes.
- How to grill eggplants in an oven: Preheat the broiler to high and line a baking tray with aluminium foil. Halve the eggplants lengthwise and place them cut side down on the tray. Broil on the top shelf for 40–45 minutes or until the skin is charred like burned paper. Transfer the eggplants to a board, scoop out the flesh with a spoon, discard the skins and use the flesh as described above.
- Drain Excess Liquid: After roasting, allow the eggplant flesh to drain any excess liquid to avoid a watery dip.
- Make Ahead: Mutabal can be made a day ahead and stored in the refrigerator. The flavors meld together even more after a few hours and the dip is often served cold.
- Adjust the Texture: For a chunkier dip, mash the eggplant less; for a smoother consistency, you can blend the ingredients in a food processor.
Why You’ll Love This Mutabal Recipe
- Naturally & Traditionally Vegan
- Smoky flavor
- Creamy texture
- Few ingredients
- Naturally gluten-free
How to Store Mutabal
Mutabal can be stored in an airtight container in the refrigerator for up to 3-4 days.
Other Middle Eastern Recipes You Might Like
- Adas bil Hamod: Lebanese Lentil & Lemon Soup
- Rummaniyeh: Palestinian Aubergine & Lentil Stew
- Khoresh Bademjan: Persian Aubergine Stew with Black Limes
- Pumpkin Kibbeh: Spiced Pumpkin Kibbeh with a fragrant onion filling
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Mutabal (Middle Eastern Smoky Eggplant Dip)
Ingredients
- 2 large eggplants (800g)
- 2 tbsp lemon juice (30ml)
- A few twigs of parsley (5g)
- 1 large garlic clove
- 70 g tahini
- 1 tsp salt (7g)
- extra virgin olive oil (to garnish)
- 1/4 tsp sumac
- pita (to serve)
Instructions
- To grill the eggplants in the oven, see Notes below. For a smokier flavour, grill them directly on the gas hob (or BBQ, of course). This method can be a little messy, so I usually remove the burner rings, cover the hob with aluminium foil (tearing holes to leave the burner exposed) and return the rings before starting. Use a fork to pierce holes all over the eggplants, then place them on separate burners directly over a medium flame for 20 minutes, turning them every 5 minutes, until the skins are charred like burned paper. Transfer the hot eggplants to an airtight container and leave to steam for 15 minutes.
- Move the eggplants to a board and, once cold enough to handle, peel off the charred skin with your fingers (it’s fine if some small bits stay on). Then cut them in half and use a fork to discard the strings of seeds, if you want.
- Place a sieve over a bowl and add the eggplant flesh. Let the excess juices drain for 10 minutes, squeezing them a little with a spoon at the end. Meanwhile, squeeze the lemon juice. Pick the parsley leaves, finely shop them and refrigerate until needed.
- Return the eggplants to the board and use a knife to chop them until almost smooth. Then transfer to a bowl, grate in the garlic and add the tahini, lemon juice and salt. Mix well to combine. Spread the dip out in a shallow plate, drizzle with a generous glug of olive oil and sprinkle with the sumac and parsley. Serve at room temperature or cold with some flatbread like these homemade pita.
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