Mutabal is a popular dish native to the Middle East in which eggplant is the base.
This is a simple but very tasty dip or appetizer, perfect with warm lavash or pita bread, fresh vegetables such as carrots, cucumbers and sweet peppers. It also makes a great addition to grilled or kebabs, and can be used as a sauce for meat or poultry.
For those looking for something special, you can try using mutabal as a sandwich filling or in combination with other meze such as hummus or tabbouleh.
Many people compare it to baba ghanoush, but mutabal has its own specialties.
The main difference lies in the composition. Mutabal is usually made with more tahini, which gives it a thicker and richer consistency. Baba ghanoush also usually contains more lemon juice and garlic, often with chopped parsley and pomegranate.
Another noticeable difference is the texture. Mutabal tends to have a smoother and creamier texture due to the higher tahini content.
The key is to cook the eggplant properly to get that smoky flavor. The best option is an open fire, ideally a charcoal grill, but at home a gas stove will do. On the plus side – you will get a wonderful smoky flavor, almost as good as a grill, on the minus side – in the absence of good ventilation, the kitchen will remind you of this dish for a long time. Alternatively, you can cook eggplant in the oven, I will also tell you how to do it. After that, all that remains is to mix everything.
For a smooth texture (as mutabal should have), a blender is ideal, but if you don’t have a blender, no problem: chop the ingredients with a knife and then rub through a fine sieve.
Before serving, drizzle the mutabal on top with olive oil and garnish with sumac.
Contents
⏱ Cooking time — 45 minutes overall. Includes 25 minutes of preparation and cooking + 20 minutes unattended.
🔪 Ingredients
For 4 servings:
- 850 g eggplants (2 large or 3 medium)
- 1-2 cloves of garlic
- 60 g (2 ⅛ oz) tahini
- ½ lemon (juice only)
- 1 tsp. salt + to taste
- 30 ml (2 tbsp.) olive oil
- 1 tsp. cumin
- ½ tsp. Sumac
🥣 Directions
👉 Jump to Short Version of RecipeCooking eggplant
Pierce 850 g eggplants (2 large or 3 medium) with a fork or knife in 3-4 places. Place them on the rack of the gas stove.
For convenience and greater stability, you can put a grill rack underneath.
Turn on high heat and roast the eggplants for about 15 minutes, until charred on the outside and soft on the inside, turning them occasionally.
This cooking method will give the eggplant a smoky flavor, just like grilling over charcoal. But be sure to turn on the hood so you don’t smoke up the room.
An alternative way to cook it is in the oven. To do this, place the eggplants on a baking tray and bake in a preheated oven at 200°C (400°F) for about 40 minutes. When the eggplants can be easily pierced with a knife or fork, they are ready.
Transfer the eggplants to a large bowl. Cover with clingfilm and let them “steam” for 10-15 minutes.
Preparation of cumin and eggplant pulp
If using whole cumin, grind it in a mortar or spice/coffee mill.
When the eggplants have cooled down a bit, peel off the skin. Cut off the stems and cut into 4-5 pieces for convenience.
Mixing ingredients
Place the eggplant flesh in a blender.
Squeeze the juice of half a lemon into the blender bowl. Add 1-2 cloves of garlic, ground cumin, 30 ml (2 tbsp.) of olive oil and 60 g (2 ⅛ oz) of tahini. Season with 1 tsp. salt.
Blending
Turn on the blender and chop until smooth. You may need to open the lid a few times and stir the contents with a spatula.
Taste and add salt or lemon juice if desired. Afterwards, blend once more with the blender on.
Serving
Transfer the moutabal to a plate. Drizzle with a little olive oil and sprinkle over the sumac.
Serve immediately or cover with clingfilm and chill in the refrigerator.
🙋♂️ FAQ
What is Mutabal?
Mutabal is a traditional Middle Eastern dip made primarily from roasted eggplants, tahini (sesame paste), garlic, and various spices.
How is Mutabal different from Baba Ganoush?
While both dips involve roasted eggplants, Mutabal contains tahini, giving it a creamier texture. Baba Ganoush, on the other hand, often includes ingredients like pomegranate molasses and chopped tomatoes but may or may not have tahini.
Can I use regular sesame seeds instead of tahini?
Tahini is a smooth paste made from ground sesame seeds. If you don’t have tahini on hand, you can grind sesame seeds into a smooth paste, adding a little oil if needed. However, the flavor and texture might differ slightly from store-bought tahini.
How can I give my Mutabal a smoky flavor?
Roasting the eggplants directly on a gas flame or grill gives Mutabal its characteristic smoky flavor. If using an oven, you can also achieve a smoky taste by adding a dash of liquid smoke.
Can I prepare Mutabal without a blender?
Yes! Traditionally, a mortar and pestle were used to mash the ingredients. You can also use a fork to mash the eggplants and then mix in the other ingredients.
How long can I store Mutabal in the fridge?
Mutabal can be stored in an airtight container in the fridge for 3-4 days. Ensure that it’s well-covered to prevent it from absorbing other flavors.
Can I freeze Mutabal?
While you can freeze Mutabal, it may slightly alter its texture when thawed. It’s best to consume it fresh or store it in the refrigerator.
Why does my Mutabal have a bitter taste?
The bitterness can sometimes be attributed to the eggplants used. To avoid this, select fresh, young eggplants with smooth skin, and ensure they are thoroughly roasted.
Can I add other vegetables or ingredients to the Mutabal?
Traditional Mutabal primarily uses eggplants. However, you can experiment by adding roasted bell peppers, pomegranate seeds, or other ingredients to suit your taste.
How do I serve Mutabal?
Mutabal is commonly served as a dip with pita bread or fresh vegetables. It can also be used as a spread for sandwiches or a side dish with grilled meats.
Can I make Mutabal without garlic?
Yes, while garlic adds a distinct flavor, you can omit it if you’re not a fan or if you have dietary restrictions. The dip will have a milder flavor.
How do I pick the right eggplant for Mutabal?
Look for eggplants that are firm to the touch with smooth, shiny skin. Avoid those with soft spots or wrinkles.
Can I make Mutabal spicy?
Absolutely! You can add some chopped green chilies, red pepper flakes, or a dash of cayenne pepper to give it a spicy kick.
Is Mutabal vegan-friendly?
Yes, the traditional Mutabal recipe is vegan. However, always check ingredient labels, especially for store-bought tahini, to ensure no additives or preservatives are derived from animal sources.
Is Mutabal a good source of nutrition?
Yes! Eggplants are a good source of fiber, vitamins, and antioxidants. When combined with tahini, which has healthy fats and protein, Mutabal becomes a nutrient-rich dip.
Can I roast the eggplants in advance?
Certainly. Roasted eggplants can be stored in the fridge for up to 2 days before making the dip. Just ensure they’re in an airtight container.
My Mutabal is too thick. How can I adjust its consistency?
If your Mutabal is too thick, you can add a bit of lemon juice, olive oil, or water and blend again until you achieve your desired consistency.
How do I achieve a smoother texture for my Mutabal?
To get a smoother texture, ensure you remove as many seeds as possible from the roasted eggplant and blend the mixture thoroughly. Using a high-powered blender or food processor can also help achieve a creamier texture.
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Mutabal – Eggplant-based Middle Eastern dip with Tahini
Ingredients
- 850 g eggplants (2 large or 3 medium)
- 1-2 cloves of garlic
- 60 g tahini
- ½ lemon (juice only)
- 1 tsp. salt + to taste
- 30 ml olive oil
- 1 tsp. cumin
- ½ tsp. sumac
Instructions
- Pierce the eggplants and roast on the stovetop grill for 15 minutes, turning, until soft and charred. Alternatively, bake in the oven for 40 minutes at 200°C. Transfer the eggplants to a bowl, cover with foil, and let "steam" for 10-15 minutes.
- Grind the whole cumin in a mortar or coffee mill. Remove the skin from the cooled eggplant, cut off the stems and cut into 4-5 pieces.
- Put the eggplant flesh into a blender. Squeeze the juice of half a lemon, add garlic, ground cumin, olive oil, tahini and salt.
- In a blender, chop all ingredients several times until smooth. Taste for flavor, add salt or lemon juice if desired.
- Transfer the mutabal to a platter, drizzle with olive oil, and sprinkle with sumac. Serve immediately or chill in the refrigerator.
