MutabbalSmoky Eggplant and Tahini Dip

Name: Mutabbal (Smoky Eggplant and Tahini Dip)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Lebanon
Ingredients: 2 pcs Eggplant; 10 g Garlic (crushed); 70 g Sesame Paste; 50 ml Lemon Juice; 6 g Salt; 2 g Black Pepper; 30 ml Extra Virgin Olive Oil; 60 g Pomegranate Seeds (optional)

This smoky Lebanese eggplant dip is creamy, savory, and lightly tangy from lemon juice and sesame paste. Roasting the eggplant until deeply charred gives it the traditional flavor that makes it stand out on a mezze table.

Prep

15m

Cook

40m

Serves

Estimated

Nutrition

Per serving

254kcal

Calories

Protein

17g

Fat

25g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dip

2pcs
Eggplant
10g
Garlic (crushed)
70g
Sesame Paste
50ml
Lemon Juice
6g
Salt
2g
Black Pepper

Garnish

30ml
Extra Virgin Olive Oil
60g
Pomegranate Seeds (optional)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Preheat the oven to 230°C (450°F). Place the eggplants on a tray and roast for 35 to 45 minutes, until the skins are charred and the flesh is completely soft.
02
Let the eggplants cool slightly, then split them open and scoop the flesh into a bowl. Mash the flesh well and drain off any excess liquid if needed.
03
Mix in the garlic, sesame paste, lemon juice, salt, and black pepper until creamy but still slightly textured.
04
Spoon the dip onto a plate, drizzle with the extra virgin olive oil, and scatter over the pomegranate seeds.

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