How to Make Mutabal: A Creamy Middle Eastern Eggplant Dip

Mutabal – Middle Eastern Eggplant Dip is enjoyed worldwide and is a big favorite in our household. Surprisingly easy to make with only four basic ingredients, it is much better than the store-bought variety and way cheaper too. Serve it with Turkish yogurt dip cacik and stuffed eggplant with lamb for a delicious Middle Eastern feast at home. Let me show you how to make this delicious eggplant dip.

Creamy and full of smoky flavor, this 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 incredibly delicious.

Recipe Ingredients

To make this delicious Middle Eastern dip we will need only a few simple ingredients:

• Eggplants (aubergines): Choose nice big eggplants that are firm and have beautiful shiny skin.
• Fresh lemon juice
• Garlic cloves
• Extra-virgin olive oil
• Fresh parsley or cilantro leaves to serve (optional)
• Pomegranate seeds to serve (optional)

See the recipe card below for a full list of ingredients. 👇

Variations & Substitutions

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the dip for a spicy kick. Adjust the amount based on your heat preference.
• Red bell pepper: Not a fan of eggplant but still reading the recipe? Make it using red bell peppers (capsicum).

Charred 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 a couple of ways to do it. Choose the method that you feel most comfortable with.

How To Char Eggplant On A Gas Stove

If you decide to char the eggplant on the gas stove, follow these steps:

Step 1: Place a sheet of aluminum foil around the gas burner to protect the stove from any drips (optional, I didn’t do it while taking photos and regret it 😅).

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: The eggplant is cooked when its skin turns black and the eggplant’s flesh collapses. Once cooked carefully place eggplants onto a plate and allow them to cool and drain.

How To Char Eggplant 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:

Step 1: Turn the oven up to the highest setting and turn on the broiler (grill) function.

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: Place the whole eggplants on a baking sheet lined with aluminum foil. Do not use parchment paper; it will burn.

Step 4: Cook the eggplants for 20 minutes, making sure to turn them around multiple times during cooking to avoid burning. Use long kitchen tongs.

Step 5: Once the eggplants are charred, take them out of the oven and let them cool down and drain for at least 20 minutes.

How To Char Eggplant 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.

Step 1: Preheat your outdoor grill to medium-high heat.

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: Place the whole eggplants directly on the grill grates. Grill for 15-20 minutes, turning them occasionally to ensure even charring. The eggplants are done when their skin becomes black all around, and the flesh has collapsed.

Step 4: Once the eggplants are charred, take them out, let them cool down, and drain for at least 20 minutes.

How to Serve Mutabal

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. But mutabal is incredibly versatile and can be served as a dip with pita bread, crackers, or fresh veggies. It can also be used as a spread in sandwiches, wraps, or as a flavorful topping for grilled chicken thighs or lamb, and salads. Serve it with marinated chicken skewers or lamb kebabs in oven with warm pita bread on the side and enjoy a tasty and nourishing dinner.