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Mutabal is a traditional Middle Eastern dip made from aubergine (eggplant) which tastes absolutely amazing. The eggplants are usually grilled on a stove top which gives them a nice smoky flavor but you can also roast them in the oven.

Mutabal is traditionally served as an appetizer with pita bread, crackers or sesame bread sticks (That’s our favorite ;))


1 Big Eggplant

4 tbsp. Tahini.

10 tbsp. Yogurt.

3 Cloves Mashed Garlic.

2 tbsp. Lemon Juice.

3 tbsp. Olive Oil.

Salt to Taste.

1 tsp. Sumac to garnish

2 tbsp. Pomegranate seeds to garnish

Mint leaves / Parsley to garnish



  1. Place the eggplant on stove top on flame. Keep rotating until entire skin is charred and flesh inside is soft and pulpy. Inserting a knife or skewer inside will tell you when flesh is completely soft.
  2. Allow it to cool for a bit and then peel the skin off, removing all the cooked, eggplant flesh in a large bowl. Discard any large chunks of seeds.
  3. On a chopping board, take 3 peeled garlic cloves and mash them with the side of the knife blade until you get a coarse paste.
  4. Mash the eggplant flesh with a fork, adding the tahini, yogurt, salt, garlic paste, juice of lemon.
  5. Remove this into a shallow bowl. Garnish with extra virgin olive oil and mint leaves / parsley. Dust some sumac and add pomegranate seeds to add color to the dish.
  6. Serve with pita bread, crackers or sesame bread sticks.

Estmtaa Be Wajbatk…

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