Mutabal – Middle Eastern eggplant dip recipe

Creamy and full of smoky flavors, this Middle Eastern eggplant dip goes by many names, but they all have one thing in common – it’s undeniably one of the most delicious dips there is. Serve it with some warm pita bread and enjoy a delicious and nourishing snack.

Mutabal, baba ghanoush, salat hatzilim, or patlican ezmesi – the Middle Eastern roasted eggplant dip goes by many names and is enjoyed worldwide for a good reason.

This delicious eggplant dip is prepared in many different ways, depending on its origin. Some variations include tahini, while others incorporate pomegranate molasses. However, all versions share the nice smoky flavor of the roasted eggplant.

I will show you how you can easily make it at home. This simple recipe is adapted from one of my favorite cookbooks ISTANBUL by Rebecca Seal

Reasons to try mutabal

1. Delicious: Mutabal is a flavorful Middle Eastern eggplant dip that offers a perfect blend of smokiness, creaminess, and tanginess.
2. Easy to Make: Mutabal is surprisingly easy to make, requiring just a few simple ingredients and minimal preparation. With a few basic cooking skills, you can whip up this creamy dip in no time, and impress your friends and family.
3. Better Option: Compared to many store-bought dips, homemade mutabal offers a healthier alternative.
4. Middle Eastern Delight: Trying mutabal allows you to explore the delicious and diverse flavors of Middle Eastern cuisine. It’s a wonderful opportunity to expand your culinary horizons and discover new tastes.

Ingredients for mutabal

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

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

The full list of ingredients can be found in the recipe card below.)

Charred eggplant 

This eggplant recipe is made with charred eggplant, and there is no way around it. To achieve the taste of an authentic Middle Eastern dip, we need to char the eggplant. Luckily, it is easier than you might think, and I will show you a couple of ways you can 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:

• Place a sheet of aluminum foil around the gas burner to protect the stove from any drips.
• 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.
• Put the eggplant directly on the open flame and cook it for around 15-20 minutes, turning it frequently to avoid burning. Use long kitchen tongs. The eggplant is cooked when its skin turns black all around, and the eggplant flesh has collapsed.

• 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:

• Turn the oven up to the highest setting and turn on the broiler (grill) function.
• 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.
• Place the whole eggplants on a baking sheet lined with aluminum foil. Do not use parchment paper it will burn.
• Cook the eggplants for 20 minutes, making sure to turn them around multiple times during cooking to avoid burning. Use long kitchen tongs.
• 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 of course cook your eggplant on the outdoor grill, it is a great way to get some real smokiness to the eggplant. 

• Preheat your outdoor grill to medium-high heat.
• 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.
• Place the whole eggplants directly on the grill grates. Grill for about 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.
• Once the eggplants are charred, take them out and let them cool down and drain for at least 20 minutes.

How to make mutabal

Now that we have our eggplants perfectly charred, let’s make the dip.

• Place charred eggplants on a chopping board. Cut them in half lengthways, and using a spoon, scoop out the cooked eggplant flesh while avoiding the black charred skin.

• Place the eggplant flesh into a medium bowl and add minced garlic, freshly squeezed lemon juice, fresh herbs, and a sprinkle of sea salt.

• 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.
• Arrange the dip on a serving plate, and sprinkle some pomegranate seeds and a splash of extra virgin olive oil on top before serving.

Variations:

1. 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.
2. Minty Fresh: Mix in finely chopped fresh mint leaves to give the dip a refreshing and aromatic twist.
3. Add some smokiness: If you didn’t get a smoky flavor in your eggplants, you can enhance it by adding half a teaspoon of smoked paprika
4. Red bell pepper: Not a fan of eggplant but still reading the recipe? Make it using red bell peppers (capsicum).

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 delectable small dishes, inviting you to savor a variety of flavors and textures. 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 meats and salads.

You can serve it as a side dish at the dinner table. Try it with my chicken shawarma, it tastes absolutely delicious.

Nourishing snack. Feeling peckish? Have some mutabal with raw vegetables or gluten-free pita chips. It will make a nutritious and delicious snack.

How to store

If you happen to have any leftovers of this delicious dip, just transfer it into an airtight container or a mason jar and place it in the refrigerator. It will keep well for 3-4 days, ensuring you can continue to enjoy its wonderful flavors.

How to freeze

If you would like to freeze mutabal, use a freezer-safe container and store it for up to 3 months. Upon defrosting, you might notice some excess liquid, which is perfectly normal. Give it a gentle stir with a spoon to incorporate everything, and it will be ready to be enjoyed once again!

More Middle Eastern Recipes to serve with mutabal