Mutabbal is a light, creamy eggplant dip that effortlessly blends charred roasted eggplant with garlic, tahini, Greek yogurt, and a bright splash of lemon juice. It’s the kind of dip that feels both satisfying and refreshing at the same time—ideal for a quick lunch or as the star of a mezze spread. No need for a gas stove here; just use your oven’s broiler to get that perfectly roasted flavor with none of the hassle.
What is Mutabbal?
Mutabbal is a creamy, tangy dip made from roasted eggplant, tahini, yogurt, and lemon juice. It’s a Middle Eastern favorite, often served as a starter in a mezze spread, and is usually topped with a drizzle of olive oil and fresh herbs. It’s also versatile—you can add toppings like pomegranate seeds or toasted pine nuts.
Mutabbal is often mistaken for Baba Ganoush, but they’re not the same. While both are eggplant-based, traditional Baba Ganoush skips the tahini and includes chopped vegetables like tomatoes and red onions, giving it a chunkier texture and a fresher, lighter flavor. Mutabbal, on the other hand, uses tahini for a rich, creamy base and a deeper, more savory taste.
Why you should try this recipe
- Light, fresh, and creamy – Mutabbal is the epitome of summer eating. It’s creamy, fresh, and full of vibrant flavors—just the thing for a light lunch that feels indulgent without being heavy.
- Convenient and oven-friendly – Forget the hassle of a gas stove! While traditional Mutabbal calls for roasting eggplant over an open flame, this version makes use of your oven’s broiler to achieve a similar charred depth—no stovetop mess, no cleanup required.
- A mezze table essential – Mutabbal is practically required on any mezze spread. Pair it with Pita Bread (Fluffy Greek Flatbread), White Bean Artichoke Dip, or Shirazi Salad with Sumac Dressing for a meal that’s as colorful as it is delicious.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Eggplants – Medium-sized eggplants work best for Mutabbal. Look for ripe ones that yield slightly to pressure and plump back up. Have extras? Try making Eggplant Rollatini!
- Tahini – A key ingredient for Mutabbal. I recommend using the paler, runnier varieties made from hulled sesame seeds, as they’ll give you a smoother, creamier dip.
- Greek yogurt (or labneh) – For the best flavor and extra creaminess, opt for full-fat Greek yogurt or labneh. The richness and tang are what really elevate this dip.
Love eggplant? Check out my Miso Glazed Eggplant With Ginger!
How to roast whole eggplants in the oven?
Step 1. Prep the eggplants – Preheat the oven to broil. Rinse the eggplants thoroughly and place them on a quarter sheet pan. Using the tip of a knife, poke several deep slits (about 1 inch/2.5 cm) into each eggplant. Leave the skin and stem intact.
Step 2. Roast the eggplants – Place the eggplants on the middle rack of the oven and broil for 50 minutes, turning them halfway through for even charring.
Step 3. Broil until charred and collapsed – You’ll know the eggplants are ready when they have burst, collapsed, and their skin is deeply charred.
Step 4. Cool the eggplants – Remove the eggplants from the oven and cut them open lengthwise to speed up cooling. Let them rest for about 30 minutes, or until cool enough to handle.
How to make Mutabbal?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Scoop out the flesh – Using a spoon, scrape the eggplant flesh from the skin, discarding the charred skins.
Step 2. Drain the eggplant – Transfer the eggplant flesh to a fine-mesh strainer or sieve to drain the excess liquid. Gently press down with a spoon to help release any remaining moisture, then discard the liquid.
Step 3. Combine the ingredients – In a large mixing bowl, add the drained eggplant flesh, grated garlic, Greek yogurt (or labneh), tahini, lemon juice, and salt.
Step 4. Whisk until fluffy – Using a whisk, stir vigorously for about 2 minutes until the eggplant flesh is no longer stringy and the mixture becomes smooth and fluffy. Note: This step is crucial for achieving the light, restaurant-style Mutabbal texture.
Step 5. Plate and garnish – Spread the Mutabbal onto a shallow plate, creating gentle swirls and crevices to catch the olive oil. Drizzle with extra-virgin olive oil and finish with fresh pomegranate seeds, chopped parsley, and a sprinkle of sumac!
Nim Keys – Useful Mutabbal Tips
- Roast the eggplant until deeply charred – Don’t be shy about letting the eggplant burst and the skin blacken. This is exactly what you want for the most concentrated, roasted flavor.
- Drain the eggplant flesh – Removing excess water is key to achieving a light, creamy Mutabbal texture without it becoming soggy.
- Use a whisk for the perfect texture – Mutabbal is all about texture, so avoid a food processor. Whisking vigorously breaks up any stringy bits while preserving the roasted eggplant’s integrity, giving you that fluffy, restaurant-style consistency. It takes a little elbow grease, but it’s totally worth it!
Wine Pairing🍷
PINOT GRIGIO
A dry Pinot Grigio is the perfect pairing for Mutabbal. Its crisp acidity cuts through the creamy tahini and roasted eggplant, while subtle fruit notes highlight the garlic, pomegranate, and lemon. The wine’s light body complements the dish’s richness, offering a refreshing and balanced contrast.
Wine Appellation Suggestion:
Recipe FAQs
Baba Ghanoush is often mistakenly confused with Mutabbal. In many cases, when people refer to Baba Ghanoush, they are actually enjoying Mutabbal. Traditional Baba Ghanoush does not contain tahini; instead, it is made with roasted eggplant, onion, tomato, garlic, lemon juice, and olive oil. Mutabbal, on the other hand, includes tahini, giving it a creamier texture and richer flavor.
Absolutely! Prepare Mutabbal in advance and store it in the fridge in an airtight container. For the best texture, let it sit at room temperature for about 30 minutes before serving, fluff it up with a whisk, and add the toppings just before serving.
Pita bread or any flatbread is perfect for digging in! For a mezze-style spread, try serving it alongside Muhammara With Fresh Pomegranate, Mediterranean Pearl Couscous Salad, or Zucchini Feta Fritters (Mücver).
Yes! Simply swap the dairy Greek yogurt for a plant-based Greek yogurt alternative, or you can omit it altogether.
If you tried this Mutabbal or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Mutabbal (Middle Eastern Eggplant Dip)
PRINT SAVEINGREDIENTS
For the Mutabbal
- 2 medium eggplants (about 1 pound / 450-500 g)
- 1 medium clove of garlic (grated)
- ¼ cup (70 g) full- fat Greek yogurt or labneh
- ¼ cup (60 g) good quality tahini
- 3 tablespoons (45 ml) lemon juice
- ¼ teaspoon kosher salt
To garnish
- extra-virgin olive oil (to taste)
- a small handful of pomegranate seeds
- flat-leaf parsley (thinly chopped)
- sumac
INSTRUCTIONS
Roast the eggplant in the oven
- Prep the eggplants – Preheat the oven to broil. Rinse the eggplants thoroughly and place them on a quarter sheet pan. Using the tip of a knife, poke several deep slits (about 1 inch/2.5 cm) into each eggplant. Leave the skin and stem intact.
- Broil the eggplants – Place the eggplants on the middle rack of the oven and broil for 50 minutes, turning them halfway through. Continue broiling until the eggplants burst, collapse, and the skin is deeply charred.
- Cool the eggplants – Remove the eggplants from the oven and cut them open lengthwise to speed up cooling. Let them rest for about 30 minutes, or until cool enough to handle.
Make the Mutabbal
- Scoop and drain the eggplants – Using a spoon, scrape the flesh from the skin and discard the charred skins. Transfer the flesh to a fine-mesh strainer or sieve to drain any excess liquid. Gently press with a spoon to release remaining moisture, then discard the liquid.
- Combine and whisk – In a large mixing bowl, add the drained eggplant flesh, grated garlic, Greek yogurt (or labneh), tahini, lemon juice, and salt. Using a whisk, stir vigorously for about 2 minutes until the eggplant is no longer stringy and the mixture becomes smooth and fluffy.
- Plate and garnish – Spread the Mutabbal onto a shallow plate, creating gentle swirls and crevices to catch the olive oil. Drizzle with extra-virgin olive oil and finish with fresh pomegranate seeds, chopped parsley, and a sprinkle of sumac!
NOTES
- Roast the eggplant until deeply charred – Don’t be shy about letting the eggplant burst and the skin blacken. This is exactly what you want for the most concentrated, roasted flavor.
- Drain the eggplant flesh – Removing excess water is key to achieving a light, creamy texture without it becoming soggy.
- Use a whisk for the perfect texture – Mutabbal is all about texture, so avoid a food processor. Whisking vigorously breaks up any stringy bits while preserving the roasted eggplant’s integrity, giving you that fluffy, restaurant-style consistency. It takes a little elbow grease, but it’s totally worth it!
Super creamy and so easy to make. Tastes just like restaurant-style mutabbal. Thanks for sharing!
So pleased you liked it, Lina! Thanks for the kind words!
Easy to make; so tasty!
I’m glad you enjoyed it, Pierre!
A delicious and fresh summer dish. Explosive in the mouth with pomegranates ! Great !
Thank you so much, Lisa!
A party for the taste buds!
Thanks, Kristina! 🙂