Mutabal Recipe – Creamy & Smoky Middle Eastern Eggplant Dip
This delicious Middle Eastern eggplant dip is about to become your new favorite. Mutabal is creamy, smoky, garlicky, and perfect for scooping up with warm pita bread. If you’re anything like me and always on the lookout for a quick, delicious meal—this dip recipe is for you. Whether you’re serving it as a snack or adding it to a meal, it’s guaranteed will be a hit with the whole family.
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What is Mutabal?
You might be wondering, what is Mutabal? This creamy Middle Eastern eggplant dip is known by many names: Mutabal, Baba Ghanoush, Salat Hatzilim, or Patlıcan Ezmesi. Regardless of the name, they all have one thing in common—they’re made with smoked eggplant and are incredibly delicious. This Mutabal recipe is a Turkish variation of the popular dip, adapted from one of my favorite cookbooks, ISTANBUL by Rebecca Seal. I’ve made this recipe so many times, and it always comes out perfect! I hope you like it as much as we do.
📝 Recipe Ingredients
To make this delicious Middle Eastern dip we will need only a few simple ingredients.
- Eggplant is also known as aubergine: Choose nice large eggplants that are firm and have beautiful shiny skin.
- Fresh parsley or cilantro leaves to serve. Cilantro is called coriander in Australia.
See the recipe card below for a full list of ingredients. 👇
How To Char Eggplant
This Arabic eggplant dip is prepared in various ways depending on its origin. Some variations include tahini, while others incorporate pomegranate molasses. However, all versions share the nice smoky flavor of roasted eggplant. Luckily, it is easier than you might think, and I will show you 3 ways to do it. Choose the method that you feel most comfortable with.
On a Gas Stove
Step 1: Place a sheet of aluminum foil around the gas burner to protect the stove from any drips
Step 2: Rinse the eggplants and pat them dry. Leave the eggplant whole without slicing or cutting. Prick the eggplant skin with a sharp knife a couple of times.
Step 3: Put the eggplant directly on the open flame and cook it for 15-20 minutes, turning it frequently to avoid burning. Use long kitchen tongs.
Step 4: Once cooked, carefully place the eggplants onto a plate and allow them to cool and drain. The eggplant is done when its skin turns black and the flesh collapses.
In The Oven
By far the easiest way to char the eggplant is the oven option. To make the smoky eggplant dip in the oven, follow these steps:
Preheat the oven to the highest setting and turn on the broiler. Rinse and pat the eggplants dry, then prick the skin a few times with a sharp knife. Place the whole eggplants on a baking sheet lined with aluminum foil (avoid parchment paper). Broil for 20 minutes, turning occasionally with kitchen tongs to prevent burning. Once charred, remove from the oven and let them cool and drain for at least 20 minutes.
On the Outdoor Grill
You can also cook your eggplant on the outdoor grill. It is a great way to get some real smokiness to the eggplant. Simply preheat your outdoor grill to medium-high heat. Rinse and pat the eggplants dry, then prick the skin a few times with a sharp knife. Place the whole eggplants directly on the grill and cook for 15-20 minutes, turning occasionally, until the skin is blackened and the flesh has collapsed. Remove from the grill, let them cool, and drain for at least 20 minutes.
How To Make Mutabal
Now that we have our eggplants perfectly charred, let’s make this smokey dip.
Step 1: Place charred eggplants on a chopping board. Cut them in half lengthways, and using a spoon, scoop out the cooked eggplant flesh, avoiding the black charred skin.
Step 2: Place the eggplant flesh into a medium bowl and add minced garlic, freshly squeezed lemon juice, fresh herbs, and a sprinkle of sea salt.
Step 3: Using a fork, gently mash the eggplant, mixing it with the other ingredients. You can leave it quite chunky or make it into a smooth dip, depending on your preference.
Step 4: Arrange the dip on a serving plate, and sprinkle some pomegranate seeds and a splash of extra virgin olive oil on top before serving.
How to Serve
Traditionally in Middle Eastern restaurants, mutabal is served as a part of a mezze platter, along with an array of other small dishes, such as cacik – Turkish yogurt dip, roasted cauliflower tabbouleh, Kariyarik – Turkish stuffed eggplant, and so on.
We love adding mutabal dip to our dinner table. It pairs well with so many dishes. We especially like it served alongside chicken shawarma or a big plate of Lebanese dirty rice. The smoky, creamy dip complements the spices in the shawarma beautifully and helps balance out the bold, comforting flavors of the dirty rice. If you are looking for an easy way to bring a little Middle Eastern flair to your weeknight meals, this Mutabal eggplant dip recipe is the perfect place to start.
If you tried this Mutabal Dip Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Easy Mutabal Recipe – Only 4 Ingredients!
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Ingredients
- 2 eggplants
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil extra virgin
- 1/2 cup cilantro (coriander) finely chopped
- salt and pepper
- 2 garlic cloves minced
Instructions
How to Char Eggplants on the Gas Stove:
- Place a sheet of aluminum foil around the gas burner to protect your stove from drips. Rinse and pat the eggplants dry. Leave them whole, uncut, and prick the skin with a sharp knife a few times. Put the eggplant directly on the open flame and cook for 15-20 minutes, turning frequently to prevent burning. Use long kitchen tongs. The eggplant is ready when the skin turns black and the flesh collapses. Carefully transfer the eggplants to a plate and allow them to cool and drain.2 eggplants
How to Char Eggplants in the Oven:
- Preheat the oven to the highest setting and turn on the broiler (grill function). Rinse and pat the eggplants dry. Leave them whole, uncut, and prick the skin with a sharp knife a few times. Place the eggplants on a baking sheet lined with aluminum foil (avoid parchment paper, as it will burn). Cook for 20 minutes, turning occasionally with long kitchen tongs to avoid burning. Once charred, remove the eggplants from the oven and allow them to cool and drain for at least 20 minutes.2 eggplants
How to Char Eggplants on the Grill:
- Preheat your outdoor grill to medium-high heat. Rinse and pat the eggplants dry. Leave them whole, uncut, and prick the skin with a sharp knife a few times. Place the eggplants directly on the grill grates and grill for 15-20 minutes, turning occasionally to ensure even charring. Once charred, remove the eggplants from the grill and let them cool and drain for at least 20 minutes.2 eggplants
Bringing It All Together:
- Place the charred eggplants on a chopping board and cut them in half lengthwise.
- Use a spoon to scoop out the soft eggplant flesh, avoiding the blackened skin.
- Transfer the flesh to a medium bowl, then add minced garlic, freshly squeezed lemon juice, fresh herbs, and a sprinkle of sea salt.3 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 cup cilantro, salt and pepper, 2 garlic cloves
- Using a fork, gently mash the eggplant. You can leave it chunky or mash it until smooth, depending on your preference.
- Transfer the dip to a serving plate, topping it fresh cilantro leaves and serve.
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