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Milk Street Recipe
Milk Street Bowtie Eggplant and Tahini Dip (Mutabal)

Eggplant and Tahini Dip (Mutabal)

50 minutes (20 minutes active)

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Eggplant and Tahini Dip (Mutabal)

Free

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)

2 large or 3 medium eggplants (about 2½ pounds)
2 tablespoons extra-virgin olive oil, plus more to serve
1/3 cup tahini
1/4 cup boiling water
3 medium garlic cloves, finely grated
1 1/2 tablespoons lemon juice
1 cup lightly packed fresh flat-leaf parsley, finely chopped
Kosher salt and ground black pepper
2 tablespoons pomegranate seeds
1 tablespoon pomegranate molasses
Ingredients
  • 2

    large or 3 medium eggplants (about 2½ pounds)

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • cup tahini

  • ¼

    cup boiling water

  • 3

    medium garlic cloves, finely grated

  • tablespoons lemon juice

  • 1

    cup lightly packed fresh flat-leaf parsley, finely chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons pomegranate seeds

  • 1

    tablespoon pomegranate molasses

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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.
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

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Eggplant and Tahini Dip (Mutabal)

Get Ready to Cook

6 to 8

Servings

50 minutes (20 minutes active)

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.

Ingredients
  • 2

    large or 3 medium eggplants (about 2½ pounds)

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • cup tahini

  • ¼

    cup boiling water

  • 3

    medium garlic cloves, finely grated

  • tablespoons lemon juice

  • 1

    cup lightly packed fresh flat-leaf parsley, finely chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons pomegranate seeds

  • 1

    tablespoon pomegranate molasses

Step 1 of 3

Bake the Eggplant

2
large or 3 medium eggplants (about 2½ pounds)
1
tablespoons extra-virgin olive oil

Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil. Pierce each eggplant several times with the tip of a knife, then coat each all over with 1 tablespoon of the oil. Set the eggplants on the prepared baking sheet and roast until collapsed, wrinkled and blistered all over, 20 to 30 minutes. Remove from the oven and cool on the baking sheet for about 20 minutes.

Step 2 of 3

Prepare the Eggplant

With the eggplants still on the baking sheet, trim off and discard the stem. Slit each in half lengthwise and open it up. Using a spoon, scoop the flesh from the skin onto a cutting board; discard the skins. Finely chop the eggplant but don’t break it down to a puree; it should retain some texture.

Step 3 of 3

Finish and Serve

cup tahini
¼
cup boiling water
tablespoons lemon juice
1
cup lightly packed fresh flat-leaf parsley, finely chopped
Kosher salt and ground black pepper
2
tablespoons pomegranate seeds
1
tablespoon pomegranate molasses

In a medium bowl, stir together the tahini and boiling water. Add the eggplant, garlic and lemon juice; stir until well combined, then mix in half of the parsley. Taste and season with salt and pepper. Transfer to a serving bowl and top with the remaining parsley, pomegranate seeds, pomegranate molasses and an additional drizzle of oil.

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