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–+ servings
The best Mutabbal garnished with mint and toasted pine nuts. Served with pita, radishes, cucumbers and cherry tomatoes.
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Mutabbal (Eggplant Tahini Dip)

My mutabbal recipe draws on the invaluable techniques I learned from Lebanese and Syrian chefs during my time cooking in the Middle East. It transforms humble eggplants into a luxuriously silky, smoky dip that highlights authentic Levantine flavors like nutty tahini, pungent garlic, and vibrant lemon.
Course Appetizer, Condiments & Pickles
Cuisine Middle Eastern
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 213kcal

Ingredients

  • 1200 grams Japanese eggplants other small varieties of eggplants will work
  • ½ cup tahini
  • 3 tablespoons lemon juice
  • 7 grams garlic grated
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • olive oil to drizzle
  • pine nuts for garnish
  • mint for garnish
Grams + US Cups - US Standard

Instructions

  • Cut a slit in each of the 1200 grams Japanese eggplants to keep them from exploding while cooking. Move your oven rack to the top position and set to broil.
    1200 grams Japanese eggplants
  • Put the eggplants on a sheet pan and place in the broiler. Broil until the eggplant is thoroughly charred on one side and then flip and char the other side (this will take about 20 minutes).
  • Transfer the eggplants a wire strainer and let them cool enough to handle. 
    Char-roasted eggplant in strainer for Mutabbal.
  • When the eggplants are cool enough to handle, remove the tops of the eggplant and peel the charred skin from the eggplant as best, you can. Using a spoon to scape out the interior can be helpful. 
    Scraping the flesh from char-roasted eggplant using a spoon for Mutabbal.
  • Strain the excess liquid off of the eggplant. 
    Straining char-roasted eggplant for Mutabbal
  • Add the eggplant to the bowl of a food processor or blender, along with the ½ cup tahini, 3 tablespoons lemon juice, 7 grams garlic, ½ teaspoon salt and 2 tablespoons olive oil. Process until smooth and creamy. You can also hand chop the eggplant and whisk everything together in a bowl. 
    ½ cup tahini, 3 tablespoons lemon juice, 7 grams garlic, ½ teaspoon salt, 2 tablespoons olive oil
    Ingredients for Mutabbal, including roasted eggplant, tahini, garlic, lemon juice and salt in a food processor.
  • Serve the mutabbal drizzled with olive oil and garnished with toasted pine nuts and mint.
    pine nuts, mint
    Mutabbal makes for the perfect party dip with pita bread and vegetables such as radishes and cucumbers.

Nutrition

Calories: 213kcal | Carbohydrates: 17g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 205mg | Potassium: 562mg | Fiber: 7g | Sugar: 7g | Vitamin A: 60IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg