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Smoky Eggplant Mutabal With Tahini

Name: Eggplant Mutabal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 large eggplants; 3 tbsp tahini; Juice of 1 lemon; 1 garlic clove; Salt; 3 tbsp yogurt (optional); Pomegranate seeds, parsley and olive oil to garnish

By the Healthy Plate team

Mutabal is a creamy Levantine dip: eggplant charred over fire with tahini, lemon and garlic. The smokiness is the secret.

Why it’s light

Low-calorie eggplant
Moderate tahini
No frying

Eggplant Mutabal

10 minPrep

30 minCook

6Servings

120kcal

Ingredients

2 large eggplants
3 tbsp tahini
Juice of 1 lemon
1 garlic clove
Salt
3 tbsp yogurt (optional)
Pomegranate seeds, parsley and olive oil to garnish

Method

Char the eggplants over direct flame or in the oven until collapsed and blackened.
Peel and let drain.
Mash with tahini, lemon, garlic and salt.
Garnish with pomegranate, parsley and a drizzle of oil.

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Tip

Char over a direct flame for the smoky taste.

Mutabal vs baba ganoush

Mutabal is smooth with tahini, while baba ganoush leans on chopped vegetables and pomegranate.

What to eat with it

Wholegrain bread
Cucumber and carrot
As a mezze with grills

Frequently asked questions

Can I make it in the oven?

Yes, at 220°C until collapsed, but a direct flame is better.

Is tahini necessary?

Yes, it makes it creamy.

How long does it keep?

3 days in the fridge.

⚠️ For general education only. If you have a health condition or allergy, consult your doctor.