MutabbalRoasted Eggplant and Tahini Dip

Name: Mutabbal (Roasted Eggplant and Tahini Dip)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Syria
Ingredients: 2 pcs Eggplant (whole); 80 g Sesame Paste; 40 ml Lemon Juice; 10 g Garlic (crushed); 30 ml Extra Virgin Olive Oil; 6 g Salt; 2 g Cumin Powder; 10 g Fresh Parsley (finely chopped)

This classic Syrian dip combines smoky roasted eggplant with sesame paste, lemon juice, and garlic for a silky, mellow finish. Served as part of a mezze table, it is earthy, bright, and deeply satisfying.

Prep

15m

Cook

45m

Serves

Estimated

Nutrition

Per serving

257kcal

Calories

Protein

18g

Fat

22g

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.

2pcs
Eggplant (whole)
80g
Sesame Paste
40ml
Lemon Juice
10g
Garlic (crushed)
30ml
Extra Virgin Olive Oil
6g
Salt
2g
Cumin Powder
10g
Fresh Parsley (finely chopped)

Cook through it

Method

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

6 steps

01
Preheat the oven to 220°C (425°F) and place the eggplants on a tray.
02
Roast the eggplants until the flesh is very soft and the skins are wrinkled and collapsed.
03
Let the eggplants cool slightly, then split them open and scoop the flesh into a bowl, leaving the skins behind.
04
Mash the flesh, then mix in the sesame paste, lemon juice, garlic, salt, and cumin powder.
05
Stir in most of the extra virgin olive oil until the dip is smooth and creamy.
06
Transfer to a serving dish, drizzle with the remaining extra virgin olive oil, scatter over the fresh parsley, and serve.

Ratings & Reviews

No reviews yet.