Mutabal is a Middle Eastern dip consisting of cooked eggplant, tahini, garlic and thick yogurt. It’s served cold, garnished with pomegranates, mint and a good drizzle of olive oil and attacked with fresh pita. It’s super delicious and a great dish to make while outside BBQin’.
What to Eat with Mutabal?
Mutabal is Better with Charcoal
It’s best cooked over coals to get that wonderful smoky eggplant flavour but I’ve provided an oven friendly version for those that don’t have access to charcoal.
If you want to make this over the fire, place the eggplants directly over the fire and burn the skin until it’s completely black. Follow the same directions to finish the mutabal in the recipe below.
Mutabal has tons of variations depending on the region. You can also add other ingredients such as cumin, paprika or fresh tomatoes if you like but this is how I like it and the way that was taught to me from Afghan Chef Farid at Marres Kitchen, Maastricht. It’s by no means an authentic recipe, but a delicious recipe you can easily enjoy at home.
Don’t Skip the Yoghurt
What makes this dip delicious is the high fat (10%) yogurt. You can use a lower-fat yogurt but it will not be the same.
- microplane or garlic-press
- 2 whole eggplants
- 1 clove garlic peeled
- ½ pc lemon juice of
- 300 g yogurt 10% fat
- 70 g tahini shaken well
- 1 tsp vegetable oil or any high smoke point oil
- sea salt
- black pepper, cracked
- 1 tbsp pomegranate seeds
- 1 sprig mint leaves fresh
- 1 glug olive oil The absolute best you can find
- Set the oven to 220°C/ 435°F. Place the eggplants on a lined baking tray and using a knife, poke holes into them. Brush with a thin layer of vegetable oil. Pop in the oven for 35 minutes.
- Remove the eggplant from the oven and cover tightly with plastic wrap to steam. Let this cool for about 20 minutes or until it's cool enough to handle.
- When the eggplants are finally cooled, cut them in half lengthwise and remove the flesh with a spoon. Remove all the burnt skin and discard. Chop the eggplant roughly on the cutting board.
- Microplane the garlic, juice the lemon, add the tahini, yogurt and mix. Add enough salt to your liking.
- Scoop the mutabal into a serving bowl and garnish with fresh pomegranate seeds, mint and a good glug of olive oil. Enjoy with bread or pita.
This recipe is adapted from Afghan Chef Farid at Marres Kitchen in Maastricht, the Netherlands.