Mutabbal

Name: Mutabbal
Prep time: 28 min
Cook time: 17 min
Total time: 45 min
Yield: 6
Cuisine: Levantine
Ingredients: 2 large eggplants; 3 tablespoons Tahini; 3 tablespoons yogurt; 2 tablespoons lemon juice; 1 clove garlic; 1 teaspoon salt; 2 tablespoons Olive oil and pomegranate, for the top

Flame-roasted eggplant with its smoky flavor, mashed with tahini, yogurt and garlic.

Vegetarian

Cooking time: 45 min
Hands-on time: 28 min
Free time: 10 min
Difficulty: Easy
Cuisine: Levantine
Calories: 260
Contains: Dairy, Sesame

Mutabbal, son of fire: an eggplant left on the flames until its skin is charred and its flesh softens, giving it a smoky flavor that doesn't come from an oven. Combined with tahini, yogurt, and garlic, it becomes one of the most addictive mezze appetizers.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
ServingThe base can be prepared in advance, then add the toppings and crunchy ingredients before serving.

Ingredients

6people

Amounts follow the number of people

To prepare eggplant dip

2 large eggplants — Washed and prepared as per the steps
3 tablespoons Tahini — Stir well before measuring
3 tablespoons yogurt — Full-fat and chilled until needed
2 tablespoons lemon juice — fresh
1 clove garlic — mashed
1 teaspoon salt — to taste
2 tablespoons Olive oil and pomegranate, for the top — For serving

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Equipment

Open flame or charcoal — An oven grill will do — but the smoke is half the flavor, and boiling kills it.
Strainer — Drain the flesh ten minutes or the mutabbal turns watery.

Method

Grill the whole eggplant over a gas or charcoal flame, turning it occasionally.
15 min
You’ll know it’s ready when
The skin is charred on all sides and the eggplant is soft and collapses when pressed.
Tip: Direct flame — not the oven — is where the smoky flavor comes from.
Let it cool slightly, peel it, and place the pulp in a strainer for ten minutes to remove its water.
10 minYou can walk away
You’ll know it’s ready when
The flesh is in the sieve and has stopped dripping.
Tip: Don't cut the resting time short; it is part of getting the final texture right.
Mash the pulp with a fork along with the tahini, yogurt, lemon, garlic, and salt.
8 min
You’ll know it’s ready when
Well combined, with some strands of eggplant left — don't let it turn into a smooth paste.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Spread it out and decorate with olive oil and pomegranate seeds.
5 min
You’ll know it’s ready when
The ingredients are spread in an even, tidy layer.
Tip: Smooth the surface gently without applying excessive pressure so that the texture remains light.