Eggplant Mutabbal

Eggplant Mutabbal

There are many types of Mutabbal, which can be used to describe a dip, but Eggplant Mutabbal may be the most famous one. Slow roasted eggplant mixed with just a few other ingredients makes a delicious, comforting dip. Unlike Babaghanoush, Mutabbal is simpler and warmer, without the addition of chopped tomatoes or pomegranate molasses for acidity.

You can make this dip in a food processor, but we love the texture of the dip when made in this rustic way, where the eggplant is just chopped up. It compliments many flavors - try having it with a grilled fish dish, or just adding it to your mezze spread.







1 hour 30 minutes (most of that is roasting!)



  • 5-6 small eggplants
  • Olive oil
  • Dukkan Tahini
  • 3-4 garlic cloves
  • Salt
  • Juice of 1 lemon (~1/3 cup)
  • Pita bread (to serve)


      Step 1:

      Preheat your oven to 400ºF. Peel and halve your eggplants, and lightly drizzle them with oil and salt. Place flat-side down on a baking tray and roast for about an hour, flipping halfway through, until they are perfectly fork tender. Don't rush this step, you may want to roast yours for longer - texture is everything here. You'll know they are done when they practically come apart in your hands.


      Step 2:

      Take your eggplant out and cut into small cubes; place in a mixing bowl.


      Step 3:

      Add the juice of 1 lemon, about 1/3 cup of olive oil (to taste), a pinch of salt, 2-4 cloves of crushed garlic (to taste) and 3 tablespoons of Tahini. Mix well!


      Step 4:

      Put the Mutabbal on a serving platter, and garnish with any fresh herbs (Parsely perhaps?) and a final drizzle of olive oil. Serve with warm Pita bread and enjoy!

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