Easy Mutabal Recipe – Only 4 Ingredients!
Mutabal, our family-favorite eggplant dip! Crafted from charred eggplants mixed with aromatic herbs and fresh garlic, it's incredibly easy to make. Whether you're spreading it on warm pita, dipping fresh veggies, or enjoying it during family meals, this Middle Eastern dip is perfect for any occasion. Follow along as I will show you how to make this tasty treat right in your kitchen!
Servings: 4 people
Calories: 122kcal
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.
Notes
Add smokiness: If you’d like to intensify the smoky flavor of your dip, add half a teaspoon of smoked paprika for an extra depth of flavor.
Storage Instructions: If you have any leftover dip, store it in an airtight container or mason jar in the fridge for up to 3-4 days. For freezing, use a freezer-safe container and keep it for up to 3 months. When ready to enjoy, simply thaw and gently stir to combine any excess liquid.
Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 546mg | Fiber: 7g | Sugar: 8g | Vitamin A: 188IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg
