Mutabbal (Middle Eastern Eggplant Dip)

mutabbal in a rustic plate topped with pomegranate seeds, parsley and sumac with a spoon.

5 from 4 votes

Mutabbal (Middle Eastern Eggplant Dip)

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. No need for a gas stove here; just use your oven’s broiler to get that perfectly roasted flavor with none of the hassle.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer

Cuisine: Middle-Eastern

Diet: Vegan, Vegetarian

Servings:

Calories: 157kcal

Author: Ninon Michels

Ingredients

For the Mutabbal

2 medium eggplants (about 1 pound / 450-500 g)
1 medium clove of garlic (grated)
¼ cup full- fat Greek yogurt or labneh
¼ cup good quality tahini
3 tablespoons 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

US Customary - Metric

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!

Nutrition