Name: Mutabbal (Eggplant Dip)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 large Eggplant (Prick with a fork before roasting.); 2 cloves Garlic; 2 tablespoons Tahini (Use high-quality tahini for best flavor.); 1 unit Lemon (Juiced.); 0.5 teaspoon Salt; 1 tablespoon Extra Virgin Olive Oil (For drizzling on top.); 0.25 teaspoon Sumac (Optional, for garnish.)

Jump to Recipe Save it for later

If you’re in search of an exquisite dip that will leave your taste buds tantalized and your guests asking for more, look no further than Mutabbal, the delightful Middle Eastern eggplant dip. This creamy, smoky concoction pairs beautifully with warm pita bread or as a spread on wraps and sandwiches. Its simple ingredients come together in a harmonious blend that highlights the unique flavor of roasted eggplant. Let’s dive into this exciting recipe and discover why it deserves a spot in your culinary repertoire.

Why This Recipe Is a Must-Try

Mutabbal is not just another dip; it’s a culinary experience that transports you to the bustling streets of the Middle East with every bite. The smoky flavor of the grilled eggplant is complemented by the richness of tahini and the zesty brightness of lemon juice. Packed with nutrients and bursting with flavor, Mutabbal is perfect for gatherings or simply as a healthy snack. Plus, making it is incredibly easy and requires minimal effort. Once you try this, you may find store-bought dips a thing of the past!

Ingredients

1 large eggplant
2 cloves garlic
2 tablespoons tahini
1 lemon juiced
½ teaspoon salt
1 tablespoon extra virgin olive oil
¼ teaspoon sumac (optional)

How To Make Mutabbal (Eggplant dip)

Step 1: Prepare the Eggplant

Begin by preheating your oven to 400°F (200°C). Prick the eggplant all over with a fork to allow steam to escape while cooking. This step ensures your eggplant doesn’t burst in the oven. Place it on a baking sheet lined with aluminum foil to catch any drips and roast it for about 40-45 minutes, or until the skin is charred and the flesh feels soft when pierced with a knife.

Step 2: Cool and Scoop

Once the eggplant is roasted, remove it from the oven and let it cool for about 10-15 minutes. This cooling period allows you to handle it without burning your fingers. After it’s cool enough to touch, slice the eggplant open and scoop out the soft flesh with a spoon, discarding the skin.

Step 3: Blend the Ingredients

In a food processor, add the roasted eggplant flesh, 2 cloves of garlic, 2 tablespoons of tahini, the juice of 1 lemon, and ½ teaspoon of salt. Blend the mixture until it becomes smooth and creamy. If you prefer a chunkier texture, pulse it a few times instead of blending continuously.

Step 4: Drizzle with Olive Oil

Once your mixture is beautifully blended, transfer it to a serving bowl. Drizzle 1 tablespoon of extra virgin olive oil on top. If you’d like to add a touch of elegance, sprinkle a ¼ teaspoon of sumac over the top for an extra burst of flavor and color.

Step 5: Serve and Enjoy!

Serve your Mutabbal immediately with warm pita bread, crispy vegetables, or use it as a spread for your favorite wraps. Enjoy the rich, smoky flavor of the eggplant combined with the creaminess of tahini.

Expert Tips

For an authentic smoky flavor, you can grill the eggplant over an open flame instead of roasting it in the oven.
Make sure to use high-quality tahini for the best flavor; it should be smooth and creamy.
Adjust the garlic and lemon to suit your personal taste. If you prefer a milder flavor, reduce the amount of garlic.
Serve Mutabbal with a garnish of fresh parsley or pomegranate seeds for added color and flavor.

Variations and Customizations

Add roasted red peppers for a sweet and tangy twist on the traditional recipe.
Spice it up by incorporating a pinch of cayenne pepper or paprika for a bit of heat.
For a creamier dip, mix in a few tablespoons of Greek yogurt.
Substitute lemon juice with lime juice for a unique citrus twist.

How to Store Leftovers

Store any leftover Mutabbal in an airtight container in the refrigerator for up to 3 days. If you notice the dip thickening, you can stir in a little water or olive oil to reach your desired consistency. Before serving leftovers, give it a good stir and taste; you might want to adjust the seasoning slightly since flavors can mellow over time.

FAQ

Can I make Mutabbal ahead of time?

Absolutely! Mutabbal can be made a day in advance. The flavors meld beautifully overnight, making it even more delicious. Just store it in an airtight container in the refrigerator.

What can I serve with Mutabbal?

Mutabbal pairs wonderfully with warm pita bread, fresh vegetables (like carrots, cucumbers, and bell peppers), or as a part of a mezze platter. You can also use it as a spread in sandwiches or wraps.

Is Mutabbal gluten-free?

Yes! The ingredients in Mutabbal are naturally gluten-free, making it a perfect dip for those with gluten sensitivities. Just be sure to serve it with gluten-free accompaniments.

Can I freeze Mutabbal?

While it is possible to freeze Mutabbal, the texture may change once thawed. If you plan to freeze it, place it in a freezer-safe container, leaving some room for expansion. Thaw it in the refrigerator overnight before serving and stir well before eating.

Conclusion

There you have it—Mutabbal, a sensational eggplant dip that is as easy to make as it is delightful to eat. With its smoky flavor and creamy texture, this dish is sure to impress at any gathering. Whether as a dip, spread, or side, it will surely become a staple in your home. Enjoy making this vibrant dish and share it with friends and family for a delightful taste of the Middle East. Happy dipping!

Print Recipe Pin Recipe