Eggplant Dip (Mutabal)


This recipe is sometimes called baba ganoush, but the correct name is mutabal. Regardless of what you call it, it's an amazingly tasty dish. Roasted eggplant, with its smoky flavor, is combined with toasty tahini paste and a slight tang from the lemon juice.

Nutritional info
per serving

Calories 26
Fat 2g
Saturated fat 0g
Carbohydrates 1g
Sodium 38mg
Fiber 1g
Protein 1g
Cholesterol 0mg

Eggplant Dip (Mutabal)

3 cups
Prep time: Cook time: Total time:


  • 2 large eggplants
  • [1/2] cup tahini paste
  • 3 TB. lemon juice
  • 2 TB. plain Greek yogurt
  • 1 TB. minced garlic
  • [3/4] tsp. salt
  • 1 tsp. paprika
  • [1/3] cup pomegranate seeds (optional)
  • 3 TB. extra-virgin olive oil


Preheat a grill top or a grill to medium-low heat.

Place eggplants on the grill, and roast on all sides for 40 minutes, turning every 5 minutes. Immediately place eggplants on a plate, cover with plastic wrap, let cool for 15 minutes.

Remove eggplant stems, and peel off as much skin as possible. (It's okay if it doesn't all come off.)

In a food processor fitted with a chopping blade, pulse eggplant 7 times. Transfer eggplant to a medium bowl.

Add tahini paste, lemon juice, Greek yogurt, garlic, and salt to eggplant, and stir for about 1 minute. Taste and adjust salt if needed.

To serve, spread mutabal on a flat serving plate, sprinkle with paprika, decorate the plate with pomegranate seeds (if using), and drizzle with extra-virgin olive oil. Serve at room temperature.

Tasty Tip
If you find that the texture of your dip is to runny, try adding an extra 1 or 2 tablespoons tahini paste. It serves as a thickener.

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