Mutabal (Eggplant and Tahini Dip)
Quick answer
- Total time
- 85 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Baked whole in the oven rather than charred over a flame, the eggplant won't taste smoky; the soft flesh, tahini, yogurt and lemon carry the dip.
Read more
Pressing the scooped flesh in a sieve removes the liquid that would otherwise pool once the yogurt is stirred in.
Ingredients
Instructions
- 1
Preheat the oven to 230°C.
Pierce each eggplant in 4-5 places with a fork and place on a foil-lined tray.
- 2
Roast for 45-60 minutes until a fork slides easily through the very soft flesh.
Cool for about 10 minutes, until comfortable to handle.
- 3
Split the eggplants and scoop out the flesh, leaving the skins behind.
Drain in a sieve for about 5 minutes, pressing with a spoon to release loose liquid.
- 4
Chop and mash the drained eggplant with a knife and fork.
Crush the garlic and squeeze the lemon, then mix both into the eggplant with the tahini and yogurt. Add the salt gradually to taste and divide into 4 portions.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Creamy & Smokey Mutabal with Tahini
Hungry Paprikas / Amina Al-Saigh · Checked: 2026-09-07
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