Mutabal Recipe (Middle Eastern Eggplant Dip)

This Mutabal Recipe has an irresistibly silky smooth texture and smoky, nutty flavor. It’s a classic Middle Eastern dip that is oh-so-healthy and effortless to make! 

Deliciously Creamy Mutabal Dip

File this dreamy, creamy Middle Eastern eggplant dip under your “must-make” list, because this Mutabal recipe is just THAT good. 

In case you aren’t familiar, Mutubal is a popular dish in Middle Eastern cuisine typically made with eggplant cooked over a charcoal grill to get the maximum smoky flavor. 

However, not all of us have grills (or feel like grilling, for that matter), so this one’s for my friends looking to get that nice smoky flavor without the hassle of a grill. And quite frankly, you don’t need it for this recipe because these eggplants are roasted in the oven to absolute perfection! 

Why You’ll Love It

• Low-carb, vegetarian, and keto-friendly.
• Tastes just as delicious as the grilled alternative.
• Ultra creamy, smoky, and delicious!
• An easy-to-make side or appetizer for any occasion. 

Ingredients You’ll Need

• Eggplant: I recommend using medium-sized eggplants, as large eggplants tend to be more mealy and seedy.
• Olive Oil: Extra virgin olive oil gives this Mutabal recipe a smooth, silky texture and classic Mediterranean flavor.
• Sea Salt: Salt enhances and balances out all the other flavors in this dish.
• Garlic: A key component for adding depth of flavor. It’s rich, savory, and delicious!
• Lemon: Adds brightness and acidity to cut out some of the bitter taste from the tahini.
• Tahini: The most important thing is using a creamy, velvety tahini. Don’t skimp on this — it makes all the difference!
• Aleppo Pepper: I use a couple pinches of Aleppo to add some delicious heat to the dip.
• Parsley: An herb that always pairs amazingly with Mediterranean dishes.
• Sesame Seeds: Sprinkle on some sesame seeds for added texture and flavor.

Substitutions

Want to try out some other flavors for this Middle Eastern Eggplant dip? Here are a few tasty options that are sure to dazzle your tastebuds!

Tahini: ​Not a fan of tahini? Use Greek yogurt instead!

Lemon: If you don’t have fresh lemon juice, lime juice will work just fine.

Toppings: Switch up the flavor with alternative toppings like pomegranate seeds, sumac, mint, pine nuts, za’atar, or chili flakes!

How to Make Roasted Eggplant Mutabal

The steps are simple, and I’m outlining them below but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch my Instagram video of how it quickly comes together!

STEP 1 – PREP

Cut your eggplants in half, scoring them diagonally. Then drizzle liberally with olive oil and season liberally with sea salt. 

STEP 2 – ROAST

Roast the eggplants in the oven at 425°F for 55-60 minutes. 

Pro Tip: Time can vary by oven, so keep an eye on it! If you’re grilling, just ensure these are as limp as possible. That’ll indicate when they’re done.

STEP 3 – STRAIN

Next, remove the eggplant, peel off the skin, then put it on top of a strainer to remove any excess liquid while it cools. 

Pro Tip: You can also remove excess seeds here if you prefer! Mine didn’t really have too many seeds, but if I come across an eggplant that’s too seedy, I’ll pick out extra seeds. Again, optional.

STEP 4 – PULSE 

Once your eggplant has cooled, add garlic cloves, lemon juice, sea salt, tahini, and Aleppo pepper to a food processor. 

You can also add a couple of tablespoons of olive oil here, but I left it out to keep this more calorie friendly. Pulse until nice and smooth.

STEP 5 – PLATE 

Now it’s time to plate up your delicious dip! 

I like to spread the dip on the bottom of a plate, then top it with some olive oil, Aleppo pepper, parsley, and sesame seeds.

ENJOY!

Serving Suggestions

This Mutabal recipe tastes fantastic with traditional accompaniments like pita bread (you can use a low-carb version!), crackers, or freshly-cut veggies like cucumbers/carrots. 

You could also make it part of a mezze platter of other tasty sides like hummus, pita chips, feta cheese, red pepper dip, falafel, veggie sticks, olives, and figs.

FAQ

What’s the difference between Baba Ganoush and Mutabal?

Although Baba Ganoush and Mutabal both use cooked eggplants as the main ingredient, the key difference is that Mutabal uses tahini, while Baba Ganoush does not. 

Additionally, Baba Ganoush typically includes chopped veggies like tomatoes, peppers, and onions.  

What are Mutabal’s health benefits?

Mutubal is a nutrient-rich side dish that contains various vitamins, minerals, and antioxidants that are excellent for your overall health. It is known for helping with weight loss, controlling blood sugar levels, and improving digestive health. 

How do I make my Mutabal extra creamy?

Want an even creamier Mutabal dip? Instead of adding the olive oil to the food processor with the other ingredients, add it slowly as it runs on low. This will help emulsify the mixture. You can also add 1-2 tablespoons of full-fat yogurt for a boost of creaminess!

Storage

Store any leftover Mutabal dip in an airtight container in the fridge for up to 1 week. When ready to eat, give it a little stir to freshen all the ingredients.

More Recipes You’ll Love

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• Cottage Cheese Ice Cream
• Creamy Avocado Salsa with Pistachios
• Cauliflower Tabbouleh