Mutabal Recipe (The Creamiest Middle Eastern Eggplant Dip)

Mutabal is one of the creamiest dips you’ll ever try! Made with roasted eggplant, tahini, garlic, and lemon juice, it’s smoky, rich, and deeply satisfying. If you’re a fan of condiments with a ton of flavor, this recipe is a must-try!

A Note From Kristen

Lately, I’ve been diving into a variety of Middle Eastern cuisines, and I keep coming back to the bold, smoky flavors that make dishes like mutabal so unforgettable. This creamy eggplant dip has quickly become one of my favorites. It’s simple to make, packed with flavor, and always hits the spot. Happy eating!

~Kristen

A bowl of baba ganoush, similar to mutabal, garnished with parsley and olive oil, served with flatbread and lemon halves on a wooden surface.

What is Mutabal?

Also known as Moutabal, it’s a creamy dip with roots that can be traced back to Middle Eastern countries such as Armenia, Syria and Lebanon. Mutabal is often compared to Baba Ganoush, but it is slightly different, with Mutabal having a slightly more complex flavor profile due to the addition of tahini. It can be used as a spread, served as part of a mezze platter (small, shareable dishes), or as a flavorful side dish.

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A bowl of baba ganoush, similar to mutabal, garnished with chopped parsley and olive oil, with lemon halves and flatbread on the side.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Eggplants: The heart of this recipe. Once roasted, they develop a deep, smoky flavor and soft texture that becomes the base of the dip. Regular globe eggplants are great to use here because they taste delicious when roasted and mashed.
Garlic: Adds a savory and sharp kick to the dish, balancing the richness of the eggplants and tahini.
Tahini: Provides a creamy and nutty richness, giving the recipe its signature velvety texture.
Lemon Juice: Imparts acidity and brightness that balances the creaminess of the other ingredients. You can use fresh or bottled lemon juice for this dish.
Plain Yogurt: Optional; it contributes to the dish’s creaminess and lightness, adding a tangy note. You can use regular or plant-based yogurt if preferred.
Extra-Virgin Olive Oil: Adds a smoother mouthfeel to the recipe while enhancing its flavors.
Smoked Salt or Regular Salt: Boosts the dip’s smoky undertones and enhances the natural flavors of the other ingredients.
Ground Cumin: Adds warm, earthy depth.
Ground Aleppo Pepper: Optional, for garnish. It gives the dish a mild, fruity heat and a touch of smokiness. You can also use sweet paprika if preferred.
Fresh Parsley: Optional, for garnish. Adds a pop of color and flavor.

Bowl of creamy baba ganoush, similar to mutabal, topped with chopped parsley and olive oil, served with a spoon and slices of flatbread on the side.

How to Make Mutabal Recipe

01

PREP

Preheat the oven to 450°F. Use a fork to prick the eggplants, then set them on a foil-lined baking sheet along with the unpeeled garlic cloves.

02

ROAST

Roast the eggplants and garlic for 35–40 minutes, turning them halfway through, until the eggplant skins are deeply charred and the flesh has fully collapsed. The garlic should be soft and nicely caramelized.

03

DRAIN

Place the roasted eggplants in a colander, split them open, and let them drain for at least 15 minutes to release any bitter juices. Once they’re cool enough to handle, scoop out the flesh and discard the skins.

Two roasted eggplants with wrinkled skins, perfect for making mutabal, are placed in a blue plastic colander with holes.

04

MASH

In a large bowl, squeeze the roasted garlic from its skins and mash it with a fork. Add the eggplant flesh and continue mashing until the mixture is creamy with a bit of texture remaining.

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A bowl of mashed roasted eggplant, perfect for mutabal, being pressed with a metal potato masher on a wooden surface.

05

MIX

Stir in the tahini, lemon juice, yogurt (if using), olive oil, smoked salt, and cumin. Mix until everything is well incorporated, then taste and adjust the seasoning to your liking.

A bowl of mutabal with mashed eggplant, tahini, yogurt, ground spices, olive oil, and salt sits ready to be mixed on a wooden surface.

06

GARNISH AND SERVE

Spoon the mutabal into a serving bowl, using the back of a spoon to create swoops and little wells. Drizzle generously with olive oil, then top with a sprinkle of Aleppo pepper or paprika and a handful of chopped parsley. Enjoy!

A bowl of baba ganoush, similar to mutabal, topped with chopped parsley, olive oil, and spices sits next to flatbread and halved lemons on a wooden surface.

Serving Ideas

Serve with warm pita bread, gluten-free wraps, or slices of toasted sourdough bread.
Use as a topping for rice or grain bowls.
Serve with hummus, labneh, or other Middle Eastern dips with olives, grapes, and cherry tomatoes.
Use as a flatbread pizza base.
Serve as a topping for roasted veggies like these oven-baked sweet potato slices.

A bowl of creamy baba ganoush, similar to mutabal, topped with olive oil, chopped parsley, and spices, with a spoon in the bowl and flatbread and a lemon wedge on the side.

Expert Tips

Don’t forget to drain the eggplants after roasting, as this intensifies the flavor and prevents the dip from being too watery.
Taste the dip before adding the salt. Adjust the amount depending on your preferences.
Use a food processor or blender if you want your mutabal to have a silky smooth texture.
If you want the eggplants to have a deeper, smokier flavor, roast them on a grill or over an open flame, rather than in the oven.
Add a teaspoon of harissa paste for a bold kick without overpowering the eggplant flavor.