MUTABBAL ( Eggplant Dip)

Mutabbal is a sesame eggplant dip made of eggplant, garlic, olive oil and tahini. Very popular Levantine condiment.


  • Eggplant -1
  • Tahini – 2 tablespoon
  • Lemon -1/2
  • Garlic – 4 to 5
  • Salt to taste
  • Olive oil – 2 tablespoon

Method :

  • Poke the eggplant through fork to keep them from exploding while cooking
  • Roast the eggplant in a grill about 20-30 minutes.
  • Let it cool.
  • Now Slit the eggplant in to half and remove the pulp.
  • Add the eggplant pulp to the bowl of a food processor, along with the tahini, lemon juice, garlic, salt and olive oil. Process until smooth and creamy.
  • Transfer this to serving bowl.
  • Serve the mutabbal drizzled with olive oil and garnished with paprika and mint.
  • Enjoy with crackers, pita chips, pita bread or sandwich.
Recipe Video

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