Mutabal (Middle Eastern Smoky Eggplant Dip)
If you're craving a creamy, smoky dip that's both healthy and delicious, Mutabal is your answer. This Middle Eastern classic is made from grilled eggplants mixed with tahini, garlic and lemon juice, creating a velvety texture with a burst of flavor in every bite. Perfect for dipping with pita or as a vibrant side dish, Mutabal is easy to make and sure to impress. Whether you're hosting a gathering or just treating yourself, this versatile dip is a must-try for any food lover.
Ingredients
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.
Notes
To grill the eggplants in the 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.