Mutabal (The Middle Eastern eggplant dip that’s better than baba ganoush!)
Mutabal is a classic Middle Eastern eggplant dip renowned for its rich, smoky flavors. This veg-friendly delight boasts roasted eggplants, cumin, coriander, and a subtle kick of Aleppo chili flakes. Garnished with tangy sumac and the sweet kiss of pomegranate seeds, it’s a staple with centuries of culinary history.
Servings: 6
Calories: 239kcal
Cost: $7.50
Equipment
- Oven
Ingredients
- 2 large eggplants (2.2 lb. / 1 kg.)
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon Aleppo pepper flakes or crushed red pepper flakes
- ¼ cup chopped onion
- 2 cloves garlic peeled
- ⅓ cup tahini paste
- ⅓ cup yogurt (I use plain, unsweetened almond milk yogurt)
- 3 tablespoons lemon juice
- 1 teaspoon salt or to taste
- ¼ cup extra virgin olive oil
To garnish:
- ½ teaspoon sumac
- 1 tablespoon extra virgin olive oil
- 3 tablespoons pomegranate seeds
- Parsley or dill optional
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Wash the eggplants and pierce them deeply all over with a fork to prevent bursting during roasting, and to help the heat penetrate within.
- Place the eggplants on a parchment paper lined baking sheet and roast them for 40-45 minutes, or until they are tender and the skin is slightly charred.
- While the eggplants are roasting, in a dry skillet, lightly toast the cumin, coriander, and Aleppo chili flakes over low heat for about 4 minutes until fragrant. Remove from heat.
- Once the eggplants are done, remove them from the oven and let them cool slightly. Then, cut them in half, scoop out the flesh, and discard the skins.
- Place the eggplant into a food processor along with the toasted spices, onion, garlic, tahini paste, yogurt, lemon juice, salt and olive oil.
- Process the mixture until it’s smooth and well combined. If it’s too thick, you can add a bit of water to achieve your desired consistency.
- Transfer the dip to a serving bowl. Drizzle it liberally with extra virgin olive oil, and garnish with sumac, pomegranate seeds, and optionally parsley or dill.
Notes
🍆 Perfectly Roasted Eggplants: Ensure eggplants are deeply pierced and roasted until skin chars and the flesh is tender. Don’t rush as undercooked eggplant isn’t pleasant!
🌿 Balanced Spices: Toast cumin, coriander, and Aleppo chili flakes to release aroma without burning, adding complex flavors to Mutabal.
🍶 Creamy Texture: Use a high-speed blender for the creamiest puree, or use a food processor. Crappy blender? Choose the food processor.
🌰 Tahini Selection: Pick a quality tahini for rich, nutty depth in your dip.
🌟 Garnish with Style: Create an appealing presentation by spreading Mutabal evenly in a dish, then drizzle with olive oil. Garnish with sumac and a pomegranate seed “C” around the bowl’s edge.
Nutrition
Calories: 239kcal | Carbohydrates: 16g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 2mg | Sodium: 403mg | Potassium: 479mg | Fiber: 6g | Sugar: 8g | Vitamin A: 62IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg