🍆 Mutabal
Mutabal is a smoky dip of flame-charred eggplant mashed with tahini, yogurt, garlic and lemon, finished with a drizzle of olive oil. It is creamy and tangy with a deep roasted flavour. Across the Gulf it is a fixture of mezze tables and grill restaurants, served alongside grilled meats.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 large eggplants (about 800 g)
- 3 tbsp tahini
- 100 g plain yogurt
- 1 garlic clove, crushed
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Salt
Method
- Char the eggplants over a flame or under a hot grill for 20–25 minutes, turning, until collapsed.
- Cool slightly, peel and drain the flesh in a sieve for 10 minutes.
- Mash the eggplant with a fork.
- Stir in the tahini, yogurt, garlic, lemon juice and salt.
- Spread on a plate and drizzle with the olive oil.
How to make it lighter
- Use 2 tbsp tahini and a little more yogurt for a lighter dip.
- Skip the oil drizzle (1 tbsp oil ≈ 120 kcal).
- Scoop it with raw cucumber, carrot and pepper sticks.
History
Mutabal comes from the Levant, and today it is a standard mezze across the Arab world, including restaurants throughout the Gulf.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →