Muttabal

A Middle Eastern dip made with Eggplant, sesame paste (tahini), garlic, lemon juice, and olive oil. In some cases, thick yogurt is also added ( and sometimes) tahini is substituted altogether with the thick yogurt.

Mutabbal

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For Muttabal – I also like to add finely diced (deseeded tomatoes) as a garnish around the top. (maybe 1 small tomato)

 Muttabal or “Mutabal batinjan” (eggplant mutabal).

“Muttabal” refers to a category of Middle Eastern dips made by processing a main vegetable with tahini and spices. “Batinjan” (or “ba’tinjan”) is the Arabic word for eggplant (or aubergine). The word “muttabal” itself means “spiced” or “made tastier with spices,” suggesting its versatile nature.

So, when you see “muttabal batinjan,” it specifically means the eggplant version of mutabal. It emphasizes that the main ingredient is eggplant, distinguishing it from other potential muttabal variations (though eggplant is the most common).

It generally refers to the creamy, smoky eggplant dip that typically includes:

• Roasted or charred eggplant
• Tahini
• Lemon juice
• Garlic
• Yogurt (this is the key ingredient that often distinguishes it from baba ganoush in many regions)
• Salt and other seasonings, often garnished with olive oil, parsley, or spices.

While less common than the eggplant version, some other types of muttabal can include:

• Muttabal Kousa (Zucchini Mutabal): This version uses cooked zucchini (often roasted or sautéed) as the base, mashed with tahini, lemon, garlic, and yogurt. It’s typically lighter in flavor than eggplant mutabal, without the strong smokiness unless the zucchini is grilled.
• Smoky Avocado Muttabal: A modern twist that uses smoked avocado as the base, combined with tahini, lime juice, garlic, and yogurt. This variation brings a fresh, creamy, and subtly smoky flavor.

In many parts of the Levant (Syria, Lebanon, Palestine, Jordan), “muttabal batinjan” is the preferred term for what is often broadly called “baba ganoush” in Western countries, particularly when it contains yogurt for extra creaminess and tang.

EAT AND TELL!!! Let us know if you tried –  MUTTABAL

Muttabal

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 4

Description

My favourite Middle Eastern Dip: Velvety roasted eggplant infused with a smoky essence, bright lemon, garlic, tahini, and a touch of tangy yogurt.

Ingredients:

Servings

• 1 large Eggplant (about 300 gms - I often use the longer, slender eggplants)
• 1 Tbsp Tahini (Middle Eastern sesame paste - see notes)
• 2-3 Tbsp Thick Yogurt (greek style)
• 1 large clove Garlic, minced
• 1 Tbsp Fresh Lime/lemon juice
• Handful Flat leaf parsley, finely chopped (OR Mint or a combination of the two, chopped very finely)
• ¹⁄₂ tsp Paprika /mild chillipowder
• ¹⁄₈ tsp Cumin powder
• Extra virgin or OrdinaryOlive Oil (As needed)
• Salt (To taste)

Instructions

1. If using the large, fat type of eggplant: Prick the eggplant in few places so the steam has someplace to go. ( If the eggplants are long and thin, I skip this step )

2. Cook on the direct flame /grill till all sides are charred and blackened. Immerse in cool water to be able to peel easily and quickly.
3. Put the peeled ‘flesh’ in a strainer for 15 minutes. This is to remove all excess liquid.
4. Put in a food processor or blender with garlic. Pulse 2 -3 times.
5. Add the tahini paste, yogurt (if using) and salt. Process/Pulse till desired consistency. ( I like it quite smooth).
6. Stir in the lemon juice to taste. (I prefer very little)
7. Pour into a serving dish. Create a circular indentation a little inside the edges to form a stream for the olive oil
8. Pour a little olive oil along this indented part. Sprinkle the Paprika and Cumin if you like.
9. I personally like a small sprinkling of coriander (1/8 tsp) with the paprika and cumin.
10. Add the chopped fresh herbs and you’re ready to DIG IN. Serve with toasted or plain pita.

Note

• Get Recipe for Homemade Tahini.
• Baba Ganoush Recipe– Another Middle Eastern Eggplant Dip.
• I had been advised by a friend from Lebanon long ago that the seeds should be removed before pureeing or it will be bitter, But I have never removed the seeds and they’ve never been bitter. Perhaps for some varieties of eggplant, this may hold true.
  Different varieties of eggplants will give slightly different textures when it comes to baba ganoush and Mutabbal.
• Tahini Paste is available in Middle Eastern sections OF SUPERMARKETS . It can be made from sesame seeds.  Get Recipe for Homemade Tahini.
• Key Ingredients: Eggplant, Tahini, Yoghurt, Garlic, Spice, Lime, Salt.

Keywords: muttabal, mutabal, Muttabal Batinjan