smoky-mutabbal-baba-ganoush

Smoky Mutabbal (Authentic Baba Ganoush)

TOTAL
80min
PREP
20min
COOK
60min
Easy

Experience the rich, smoky flavor of authentic Mutabbal, a classic Middle Eastern eggplant dip. Perfectly blended with creamy tahini, bright lemon, and pungent garlic, it’s an irresistible appetizer.

180 Calories
4g Protein
8g Carbs
15g Fats

*Nutrition per serving

Middle Eastern
Appetizer
Dip
Vegetarian

Ingredients

Servings: 6
2 large (approx. 1kg / 2.2 lb) Eggplants
120ml (1/2 cup) Tahini
60ml (1/4 cup) Lemon Juice
2 cloves Garlic
60ml (1/4 cup) Extra Virgin Olive Oil
1 tsp (5g) Salt
1/2 tsp (2g) Cumin powder
2 tbsp (15g) Fresh Parsley
2 tbsp (20g) Pomegranate Seeds

Steps

1

Preheat your oven to 220°C (425°F). This high heat is crucial for charring the eggplant skin, which imparts the signature smoky flavor.

2

Wash the eggplants thoroughly. Pierce each eggplant several times with a fork or a sharp knife. This allows steam to escape during cooking, preventing them from bursting.

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Piercing the eggplants also helps the flesh cook more evenly.

3

Place the eggplants directly on the oven rack or on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the skins are completely charred and the eggplants are very soft and collapsed. The time will vary depending on the size of the eggplants.

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For an even smokier flavor, you can char the eggplants directly over a gas burner on your stovetop or on an outdoor grill. Turn them frequently until the skin is blackened on all sides.

4

Once the eggplants are sufficiently charred and tender, carefully remove them from the oven. Let them cool slightly for about 10-15 minutes, until they are cool enough to handle.

5

Cut the cooled eggplants in half lengthwise. Scoop out the soft flesh into a sieve placed over a bowl. Discard the charred skin. Allow the eggplant flesh to drain for at least 15-20 minutes to remove excess liquid. This step is critical to avoid a watery dip.

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Press down gently on the eggplant flesh in the sieve to help release more moisture.

6

Transfer the drained eggplant flesh to a food processor. Add the tahini, lemon juice, minced garlic, 60ml (1/4 cup) of extra virgin olive oil, salt, and cumin (if using).

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You can also mash the eggplant flesh by hand with a fork for a more rustic texture.

7

Pulse the ingredients in the food processor until the mixture is smooth and creamy. Be careful not to over-process, as this can make the dip gummy. Scrape down the sides of the bowl as needed.

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If the mixture seems too thick, add a tablespoon of water or more lemon juice until the desired consistency is reached.

8

Taste the Mutabbal and adjust seasoning as needed. Add more salt, lemon juice, or garlic to suit your preference.

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It’s best to season gradually and taste as you go.

9

Spoon the Mutabbal into a serving bowl. Create a swirl pattern on top with the back of a spoon. Drizzle generously with extra virgin olive oil.

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A good amount of olive oil on top adds richness and helps preserve the dip.

10

Garnish with finely chopped fresh parsley and pomegranate seeds (if using). Serve immediately with warm pita bread, vegetables, or as part of a mezze platter.

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Mutabbal is best served at room temperature or slightly chilled.

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