Mutabal Recipe (2024)

This Mutabal recipe which is also known as baba ghanoush, is a Palestinian eggplant dip made with a delicious smoky flavor of roasted eggplant, mixed with tahini paste, garlic, fresh lemon juice, and salt.

This popular Middle Eastern eggplant dip which is part of a mezze (appetizer) is becoming more mainstream around the world. You may call ithummus’ cousin since both dishes have almost the same ingredients. The only big difference is that eggplant is the dominating ingredient in mutabal versus chickpeas in hummus.

This eggplant dip, not only it’s vegan and gluten-free, but also it is a great side dish and super easy to prepare. If you love eggplants, you can try my late dad’s delicious grilled eggplants with tahini and walnuts recipe.

What is Mutabal?

Mutabal which is often mistaken for baba ghanoush, also pronounced baba ganoush as the later name gained more popularity across the globe. However, there is a slight difference between the two.

So, what’s the difference between mutabal and baba ghanoush? Well, it seems that the big difference is the use of tahini: Mutabal calls for it, while Baba Ganoush doesn’t. In addition, baba ganoush usually includes chopped vegetables, such as tomato, pepper, and garlic mixed with pomegranate molasses.

Equipment

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Bowl – to mix roasted eggplants and the rest of the ingredients
Potato Masher – This will help mash the eggplants.

Ingredients

• Eggplants – Choose large and fresh eggplant, and look for one that is firm, shiny, and heavy for its size.
• Tahini (sesame paste or sesame oil) – It is important to find a good brand for tahini paste, most Arabic brands are good and can be found at any of the Middle Eastern grocery stores.
• Garlic Cloves – Fresh garlic adds an extra deep garlicky flavor to this dip.
• Fresh Lemon Juice – Is an essential ingredient, that gives the dish that extra tangy kick.
• Sea Salt – Balances the flavors between tahini and lemon.
• Extra Virgin Olive Oil – A drizzle of olive oil goes a long way.
• Fresh Parsley – For garnishing.

Instructions

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Step 1 | Cut a few slits through the eggplant skin.

Step 2 | Place the eggplant on top of the stove, let it grill over an open flame, and switch to all sides.

Step 3 | Once cooled, peel the skin off.

Step 4 | Mash eggplants with a fork or a potato masher.

Step 5 | Add tahini paste, salt, lemon juice, and crushed garlic over eggplant and mix everything well together.

Step 6 | Garnish with extra virgin olive oil, and pomegranate seeds.

Substitutions and Variations

• You can use pine nuts instead of pomegranate seeds.
• You can sprinkle cayenne pepper or chili flakes over mutabal.
• If you like your eggplant dip to be spicy you can add fresh chili peppers, finely chop, and mix well with the dip.

Pro Tips

• Whether eggplants are roasted in the oven, gas stove top, or charcoal grill, make sure that the inside is very soft.
• You can grill eggplants under the broiler, but what gives them that smokey flavor is when they’re grilled on top of the stove or any open flame.
• You can get away with using less tahini, but mutabal certainly needs a lot of lemon juice.
• Once ready to mix, you can add 2-3 tablespoons of yogurt to get a lighter color
• You can mash eggplants with a fork instead of a potato masher.
• If you’d like to store grilled eggplant before mixing, add lemon juice which would prevent it from getting a darker color.
• Get rid of any excess liquid from eggplant once grilled and peeled.

Storage

• Mutabal can be stored in an airtight container for 3-4 days in the fridge.
• Unmixed grilled eggplants can be placed in the freezer for up to 3 months, once ready to use, defrost and mix with the rest of the ingredients.

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