Smoky Creamy Mutabal with Tahini

Mutabal is a rich, smoky, creamy eggplant dip that hails from the Middle East, known for its bold, savoury flavours. It’s similar to baba ghanoush but with a few key differences—namely, the addition of tahini and sometimes yogurt, which gives it a creamier texture.

The smokiness of the roasted aubergine pairs perfectly with the nutty tahini, garlic, and lemon, making this dish a true flavour explosion. What’s more, it’s incredibly easy and quick to prepare with just a few simple ingredients. Whether served as a dip, side dish, or mezze, it’s sure to be a hit at any table!

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What is Mutabal Made Of?

Mutabal is made primarily from aubergines (eggplant), tahini, garlic, lemon juice, and yogurt. The smoky flavour from the roasted aubergines pairs beautifully with the richness of the tahini, and the garlic and lemon juice add depth and tang to the dip.

Some versions, like mine, might include spices like cumin or paprika to elevate the flavours, but the key ingredients remain simple yet impactful.

The Origins of Mutabal

Mutabal is believed to have originated in the Levant region of the Middle East, and it’s a beloved dish across many countries in the region, including Lebanon, Syria, Jordan and Palestine. I was first introduced to this dish by my best friend’s Syrian mum, who made it with such love and care. She taught me to focus on the tahini and the abundance of garlic, and this is what truly made me fall in love with the dish.

Since then, it’s become a regular part of my kitchen, and I always like to serve it with a generous drizzle of extra virgin olive oil and a scattering of fresh pomegranate seeds for a little burst of sweetness.

Baba Ghanoush vs. Mutabal

You might wonder how mutabal differs from baba ghanoush, as they are often used interchangeably. Both dips use roasted aubergine as their base, but the main difference lies in the added ingredients. Mutabal typically includes tahini (a sesame paste) and sometimes full fat yogurt, which gives it a creamier texture. You better believe Mutabal has a special place amongst other Mezzes like Hummus, labneh and Muhamara.

Baba Ghanoush, on the other hand, also originates from the levant region, often includes more olive oil, pomegranate molasses and freshly chopped herbs and vegetables which gives it a more salad vibe. This dish definitely doesn't contain yoghurt!

So, while both are delicious, mutabal tends to be a bit creamier and richer, while baba ghanoush, which is often misunderstood in the west is a very different dish.

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How Do You Pronounce Mutabal?

Mutabal is pronounced as "moo-tah-bahl," with the emphasis on the second syllable. The word comes from the Arabic root "ta-bal," meaning "to season" or "to spice," which makes sense given the rich, aromatic flavours in this dip.

How to Prep the Aubergine to Perfection

To achieve that signature smoky flavour in mutabal, the preparation of the aubergine is key!

Traditionally, aubergines are roasted over an open flame or charcoal, which imparts that deep, smoky aroma that really elevates the dish. If you don’t have access to a gas stove, barbecue or an open fire of some sort, don’t worry. I've got you covered!

Simply heat a cast iron skillet in the oven for 10 minutes, then roast the aubergines in the skillet at a high temperature (around 200°C/400°F), contineously turning until they’re soft and charred on the outside. This is a great method which keeps your stove clean and gives you a nice char without the hassle of outdoor grilling.

This brings me to a cherished memory: My mum always finishes every BBQ party by throwing several aubergines onto the Manghal (grill). It’s a tradition she keeps, ensuring there’s always smoky aubergine ready for Middle Eastern dishes like mutabal, baba ghanoush, or Persian dishes such as Kashk-e-Bademjan (eggplant dip) and Mirza Ghasemi.

There’s something incredibly comforting about having smoky aubergines on hand, or in the freezer ready to use in various dishes, and it's a taste of home that I treasure deeply.

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How to Make Mutabal: Step-by-Step

Now that we’ve covered the basics, let’s get to the fun part—making this creamy, smoky mutabal! It’s incredibly easy and quick to prepare.

Here’s how you can make it:

Step 1: Roast the Aubergines
Begin by roasting the aubergines until they’re soft and charred. You can do this in the oven, on a charcoal grill, or using a cast iron skillet. Once roasted, allow the aubergines to cool slightly, then peel off the skin or scoop the flesh onto a cutting board. Chop the flesh finely.

Step 2: Combine the Ingredients
In a large bowl, combine the roasted aubergine with grated garlic, tahini, yogurt, lemon juice, and cumin. Whisk everything together until smooth and well combined.

Note: omit the yogurt if you're vegan or use a vegan alternative, but personally this is a must for me.

Step 3: Taste test
Before serving give it a taste test and adjust the salt and lemon juice to your liking.

Step 4: Garnish and Serve
Transfer the mixture to a serving dish and garnish with a drizzle of extra virgin olive oil, freshly chopped mint, and a generous sprinkling of pomegranate seeds. I like to serve this with warm bread, preferably pitta but this is honestly great no matter how its served.

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Frequently Asked Questions

For other tastes of faraway lands or simple savoury snacks, visit my appetisers and snacks page!

If you give my Smoky Creamy Mutabal with Tahini a try, don’t forget to leave a comment or review on the page! I’m always here to help with any questions you have along the way, and I love hearing your feedback.

Feel free to tag me on Pinterest or Instagram so I can check out your creations—it truly makes my day! Seeing you recreate my recipes inspires me to keep sharing more delicious dishes for you and your loved ones.

Here is always the best place to reach me, and I always enjoy hearing from you!

Love, Nelly 🙂

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