Join! 12 weeks for $1

Eggplant and Tahini Dip (Mutabal)

6 to 8 Servings

50 minutes (20 minutes active)

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

The roasted eggplant and tahini dip called mutabal (also spelled mutabbal or moutabbal) is what many of us in the U.S. think of as baba ghanoush. We found that even in the Middle East, where both dips originate, the names often are used interchangeably, though baba ghanoush typically includes other ingredients, such as tomato and walnuts. Jordanian home cook Ihab Muhtaseb taught us his method for making mutabal, so that’s what we’re calling this dip. This adaptation of his recipe includes chopped parsley, which adds fresh, grassy notes, and a finishing drizzle of pomegranate molasses for tangy-sweet contrast. If you’d like to further embellish the mutabal, as many restaurants in Jordan do, make the simple tomato-cucumber salad that follows and spoon it on top just before serving. Offer warm flatbread on the side.

6 to 8

Servings

Tip

Don’t forget to pierce the eggplants before roasting them. This allows steam to escape during cooking, which not only prevents the eggplants from bursting, but also allows them to shed some of their abundant moisture, resulting in a richer flavor and texture.

50 minutes (20 minutes active)

Ingredients

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Steve B.
August 28, 2022
Good stuff
Really good, and quite easy. Made it twice. The first time, I thought that I could skip the step of chopping and just use a potato masher on the cooked eggplant. This was a mistake. Eggplants have fibers that aren't easily broken down with a masher. Followed the recipe the second time and chopped the eggplant, which produced a much better texture.
Donna T.
October 1, 2022
Eggplant made even better
This is a great way to use eggplant. My only variation was to chop the eggplant rather than put in food processor, because it was already so soft. Only complaint was that my pomegranate molasses ran all over top rather than staying in pretty drizzle.
Cynthia M.
September 12, 2022
Needed something
I don't know if I did something wrong but I found this recipe as is to be bland. After the first taste I added a lot more lemon juice and that perked it up for me.
Dana O.
August 15, 2022
eggplant dip
this is the best ever