Syrian
Mutabbal
A smoky Syrian eggplant dip mashed with tahini, lemon, garlic, and a little yogurt until creamy. It is served cool in a shallow plate with olive oil, parsley, and pomegranate seeds.
Watch it madeHungry Man Kitchen · 7:11
Ingredients
- Large eggplant1, about 500g
- Tahini3 tbsp
- Plain yogurt2 tbsp
- Fresh lemon juice1 1/2 tbsp
- Garlic1 small clove, crushed with salt
- Fine salt1/2 tsp, plus more to taste
- Extra-virgin olive oil1 tbsp, for serving
- Fresh parsley1 tbsp, finely chopped
- Pomegranate seeds1 tbsp, optional
- Ground Aleppo pepper or paprika1 pinch, optional
Method
- Prick the eggplant a few times with a fork, then place it directly over a gas flame or on hot charcoal, turning often, until the skin is blackened and the flesh has collapsed.
- Transfer the eggplant to a bowl, cover for 5 minutes, then peel away the charred skin while keeping as much smoky flesh as possible.
- Place the peeled eggplant in a sieve for 10 minutes to drain its bitter juices.
- Chop the eggplant flesh with a knife or mash it in a bowl with a fork until soft but still lightly textured.
- Crush the garlic with the salt to make a smooth paste.
- Stir the tahini, lemon juice, garlic paste, and yogurt together until creamy and pale.
- Fold in the mashed eggplant and taste, adjusting with more salt or lemon if needed.
- Spread the mutabbal in a shallow serving plate, make small swirls with the back of a spoon, and drizzle with olive oil.
- Garnish with parsley, pomegranate seeds, and a pinch of Aleppo pepper or paprika, then serve at room temperature with warm Syrian bread.
Common questions
Can I substitute the eggplant cooking method if I don't have a gas flame or charcoal?
Yes. Roast the whole pricked eggplant on a very hot oven rack or under a broiler, turning until the skin is blistered and the flesh collapses. You want deep char for smokiness, not just soft eggplant.
How long does mutabbal take from start to finish?
Plan on about 40 to 60 minutes total. The eggplant takes the longest, roughly 25 to 40 minutes depending on size and heat source, plus 10 minutes draining and a few minutes to mix and garnish.
What are the most common mistakes when making mutabbal?
Skipping the draining step makes it watery, and under-charring the eggplant leaves it bland. Also avoid over-mixing into a puree; a lightly textured mash is better. Taste before serving and adjust lemon and salt at the end.
How should I store leftover mutabbal, and how long does it keep?
Store it covered in the refrigerator for up to 3 days. Press plastic wrap directly on the surface or add a thin layer of olive oil to reduce discoloration. Stir before serving, and add fresh garnish just before eating.
What is the best way to serve mutabbal?
Serve it chilled or at cool room temperature in a shallow plate. Swirl the surface, drizzle with good olive oil, then top with parsley, pomegranate seeds, and a pinch of Aleppo pepper or paprika. Pita bread and vegetables work well.