Authentic Middle Eastern Mutabal Recipe

Ingredients

  • 1 large eggplant
  • 3 tablespoons tahini
  • 1 large lemon, juiced
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon pomegranate seeds (optional)

Steps and instructions

  1. Preheat your oven to 200°C (around 390°F).
  2. Prick the eggplant all over with a fork and place on a baking sheet. Bake in the preheated oven for about 45 minutes, or until the skin has charred and the inside is tender.
  3. Remove the eggplant from the oven and let it cool.
  4. Once the eggplant is cool enough to handle, cut it in half and scoop out the pulp into a bowl. Discard the skin.
  5. Add the tahini, lemon juice, crushed garlic, olive oil, salt, and pepper to the bowl with the eggplant pulp.
  6. Use a fork or a hand blender to mash everything together until you have a smooth, creamy mixture. You can adjust the seasoning at this point if you need to.
  7. Transfer the mixture to a serving dish and drizzle with a little more olive oil. Garnish with the chopped fresh parsley and pomegranate seeds (if using).
  8. Serve the Mutabal with warm pita bread or as a side dish with grilled meats or vegetables.

Tools for making

  • Baking Sheet - Used to bake the eggplant in the oven.
  • Fork - Used to prick the eggplant before baking.
  • Bowl - Used to scoop out the eggplant pulp and mix the ingredients.
  • Hand Blender or Fork - Used to mash and blend the ingredients together.
  • Serving Dish - Used to present the Mutabal for serving.
  • Knife - Used to cut the eggplant in half and remove the skin.

Recipe variations

  • Add roasted red bell peppers for a smoky and slightly sweet flavor.
  • Include a tablespoon of Greek yogurt to add creaminess to the dip.
  • Sprinkle some toasted pine nuts or chopped walnuts on top for added crunch.
  • Try adding a pinch of ground cumin or smoked paprika for a hint of spice.
  • For a tangy twist, mix in a tablespoon of Greek feta cheese.
  • Replace the traditional pomegranate seeds with diced tomatoes or cucumber for a refreshing twist.
  • Add a teaspoon of honey to balance the flavors and add a touch of sweetness.
  • For a spicier version, include a finely chopped chili pepper or a dash of cayenne pepper.
  • Experiment with different herbs such as mint, cilantro, or dill to enhance the flavor profile.
  • Swap the traditional eggplant with zucchini or roasted carrots for a different vegetable base.

Recipe overview

Mutabal, also known as Baba Ganoush, is a creamy and flavorful Mediterranean dip made primarily with roasted eggplant, tahini, and lemon juice. Originating from the Levant, it's a popular dish throughout the Middle East and is loved for its smoky, tangy flavors. This recipe provides a step-by-step guide to making your own Mutabal at home. It's a relatively easy process that involves roasting an eggplant, scooping out its pulp, and blending it with tahini, lemon juice, and various seasonings. The finished product is a versatile dip that can be served with warm pita bread, alongside grilled meats or vegetables, or even as a spread in sandwiches. Expect a unique blend of smoky, tangy, and slightly bitter flavors that will surely be a hit with your guests.

Common questions

  1. What is Mutabal? Mutabal is a Middle Eastern dip made from roasted eggplants, tahini, garlic, and lemon juice. It is similar to Baba Ganoush but has a creamier texture.
  2. Can I use a different type of eggplant? Yes, you can use smaller eggplants instead of one large eggplant. Just adjust the baking time accordingly.
  3. Can I skip the tahini? While tahini is a key ingredient in Mutabal, if you don't have any or prefer not to use it, you can omit it. However, it will alter the flavor and texture of the dip.
  4. Can I make Mutabal in advance? Absolutely! Mutabal can be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to cover it well to prevent it from drying out.
  5. Can I freeze Mutabal? It is not recommended to freeze Mutabal as the texture may change after thawing. It is best enjoyed fresh.
  6. What can I serve with Mutabal? Mutabal is commonly served as a dip with warm pita bread or pita chips. It also makes a delicious accompaniment to grilled meats, vegetables, or as a spread in sandwiches.
  7. Is Mutabal vegan? Yes, Mutabal is vegan as it does not contain any animal products.
  8. Can I adjust the seasonings? Absolutely! Feel free to adjust the amount of garlic, lemon juice, salt, or any other seasoning according to your taste preferences.

Serving dishes and utensils

Origin stories

Mutabal, also known as Baba Ganoush, is a Levantine dish that has been savored for centuries. Legend has it that the recipe was created by a loving father for his toothless elderly father (baba) to ensure he could still enjoy the delicious and nutritious eggplants from their garden. The word "ganoush" is said to mean 'spoiled old daddy', and this delightful dish is indeed a spoil. Loved across the Middle East, from the bustling markets of Lebanon to the sun-drenched dining tables of Syria, Mutabal has become a symbol of hospitality and a staple of mezzes around the world. Its smoky flavor, creamy texture, and simple ingredients echo the warmth and richness of the region it comes from. No gathering is complete without a bowl of Mutabal, and it is often served with warm pita bread, a testament to the region's age-old tradition of breaking bread together.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.