Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mutabal
Roasted eggplant blended with tahini, yogurt, and lemon into a creamy, smoky Middle Eastern dip, garnished with pomegranate seeds.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Char the whole eggplants directly over an open gas flame or under a hot broiler, turning occasionally, until the skin is blistered black and the flesh collapses (about 25-30 minutes).
- 2
Place the charred eggplants in a bowl, cover tightly with a plate, and steam for 10 minutes.
- 3
Carefully peel off the burnt skin and discard it. Place the soft flesh in a colander to drain excess bitter liquid for 5 minutes.
- 4
Transfer the flesh to a bowl and mash it well with a fork, leaving some texture (do not use a food processor).
- 5
Vigorously stir in the tahini, yogurt, mashed garlic, lemon juice, and salt until creamy and emulsified.
- 6
Spread onto a shallow plate, create a swirl pattern with the back of a spoon, drizzle generously with olive oil, and garnish with pomegranate seeds.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving195
Calories
5 g
Protein
18 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Mutabal is a Levantine smoked eggplant dip, close cousin to baba ganoush but distinguished by its generous amount of tahini and yogurt, which make it creamier and richer. It is built on whole eggplants charred until the flesh collapses and takes on deep smoke. Across Syria, Lebanon, and Jordan it anchors the meze table alongside hummus and labneh.
Listahan note
This version chars the eggplant hard for real smoke, then balances it with tahini, garlic, and lemon. It stays slightly chunky so it eats like a dip rather than a puree.
Technique cues
- Char the eggplant directly over a flame until the skin is fully blackened so the flesh carries true smoke.
- Drain the cooked flesh in a strainer so the dip is not watery before you add the tahini.
- Mash by hand or pulse briefly so the dip keeps some texture instead of becoming a smooth paste.
Kitchen flow
- Parallel prep
- Char the eggplants while you juice the lemon and grate the garlic so assembly is quick.
- Make-ahead
- The flavor settles overnight; make it a day ahead and stir before serving.
- Leftover move
- Spread leftovers in a wrap with grilled vegetables or thin with water into a sauce for roasted meat.
- Cleanup rhythm
- Char the eggplant on foil to catch drips and keep the stovetop clean.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Eggplant
smoky base
Purpose: The charred, collapsed flesh is the entire body and flavor of the dip.
Handling: Pierce and char whole over flame until the skin blisters and the inside is soft.
Adaptation: Long Asian eggplants char faster and have fewer seeds if available.
Tahini
richness and body
Purpose: The generous tahini is what sets mutabal apart from leaner eggplant dips.
Handling: Stir the jar well first so the oil and solids are recombined.
Adaptation: A sunflower seed butter gives a nut-free, similarly creamy result.
Plain yogurt
creamy tang
Purpose: Adds the signature lightness and gentle sourness of the Levantine version.
Handling: Use thick yogurt and fold in at the end to taste.
Adaptation: A dairy-free coconut yogurt keeps it plant-based.
Garlic
sharp backbone
Purpose: Raw garlic cuts through the smoke and richness.
Handling: Grate or mince fine and start with less, since it intensifies as it sits.
Adaptation: Roast the garlic first for a mellower, sweeter note.
Lemon juice
brightener
Purpose: Lifts the heavy, smoky base and keeps the dip from tasting flat.
Handling: Add fresh-squeezed and adjust against the tahini.
Adaptation: A splash of white wine vinegar works in a pinch.
Technique notes
- Let the charred eggplant rest in a covered bowl so the steam loosens the skin for easy peeling.
- Reserve a little tahini and a swirl of olive oil to dress the top for a meze-table finish.
- Add the lemon and garlic gradually, tasting as you go, since smoky eggplant absorbs seasoning unpredictably.
Ingredient swaps
- Dairy-free option
- Skip the yogurt and add a little more tahini and lemon for the same creaminess.
- Nut-free note
- Confirm your tahini is processed away from tree nuts, or use sunflower seed butter.
- Lower-sodium direction
- Season with extra lemon and garlic and hold back the salt.
Serve alongside
- Warm pita and cucumber
- Hummus and tabbouleh
- Grilled lamb skewers
- Pickled turnips and olives
- Mint lemonade
- Ayran (salted yogurt drink)
- Hot black tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store mutabal in an airtight container in the fridge for up to four days. Stir and bring to room temperature before serving, refreshing with a squeeze of lemon if needed. It does not freeze well because the yogurt and eggplant separate on thawing.
Equipment
- Gas flame or grill
- Fine-mesh strainer
- Mixing bowl
- Fork or potato masher
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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