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The best Mutabbal garnished with mint and toasted pine nuts. Served with pita, radishes, cucumbers and cherry tomatoes.

Mutabbal (متبل)

Mutabbal (متبل, sometimes transliterated M’tabbal) is a delicious Levantine condiment made with smoky roasted eggplant and creamy tahina with pungent garlic and the citrusy tang of lemon juice. It makes for a delightful dip for flatbreads and veggies, but it can also be used as a condiment for roasted meats, or in sandwiches.
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 4 servings
Calories 319kcal


  • 1200 grams Japanese eggplants other small varieties of eggplants will work
  • ½ cup tahina
  • 3 tablespoons lemon juice
  • 7 grams garlic grated
  • ½ teaspoon salt
  • 2 tablespoons olive oil plus more for serving
  • pine nuts for garnish
  • mint for garnish


  • Cut a slit in each eggplant to keep them from exploding while cooking. Move your oven rack to the top position and set to broil.
  • 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, along with the tahina, lemon juice, garlic, salt and olive oil. Process until smooth and creamy. You can also hand chop the eggplant and whisk everything together in a bowl. 
    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.


Calories: 319kcal | Carbohydrates: 25g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Sodium: 307mg | Potassium: 836mg | Fiber: 10g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 12.8mg | Calcium: 72mg | Iron: 2mg