Mutabal Recipe

Course: Dip

Cuisine: Middle Eastern

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: people

Calories: 150kcal

Mutabal is a smoky Middle Eastern dip made with eggplant. This is a beautiful, creamy dip and is a wonderful way to use brinjal or eggplant.

1 Eggplant
¼ cup Onion Chopped
2 tablespoon Tahini Mix 2 part sesame seeds with 1 part olive oil and little water and blend in a blender to make a smooth paste
1 tablespoon Lemon Juice
2 teaspoon Garlic Chopped
2 tablespoon Greek Yogurt
Salt to taste
2 tablespoon Extra Virgin Olive Oil

Wash the eggplant and pat dry.
Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.
Remove the blackened skin of the eggplant.
Add the flesh and remaining ingredients in a blender and just blend to am ke a smooth dip.
Garnish with olive oil, coriander and pomegranate kernels.
Serve with pita or any other crackers.

Some people like their Mutabal Coarse. In that case, you can just blend the ingredients a few times to make a coarse dip.

You can skip adding tahini, but I highly recommend adding it as it gives a nice nutty flavour to the dip.

Roasting the eggplant on direct flame makes the dip more smoky. But you can also roast it in the oven.