In Palestine we refer to baba ganoush as mutabal. Baba ganoush is a totally different recipe which is in a way similar to mutabal but without tahini and with pomegranate molasses.

In the levantine cuisine we use eggplants in many ways. Its sometimes fried, baked or cooked. Its used in appetizers and in main course alike.

This mutabal recipe is passed down for generations. So i can confidently say that this is the same taste as my great grandpa used to eat it.

Its a very basic recipe, similar to hummus in a way, but the flavors are different. Mutabal is a very common Mezze and can be found at every barbecue. Its easy and once the eggplants are grilled, it doesn’t require a lot of time to make.

You will need:

  • One big eggplant
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • Salt, to taste
  • 1 teaspoon cumin
  • 1 tablespoon chopped parsley, this is optional
  • olive oil


Mutabal - Grill the eggplant

Start by grilling the eggplant. Pierce the eggplant with a fork from all sides, then place it on a baking sheet in the oven on high and grill it for one hour, turning once in between.

Mutabal - Peel eggplant

Peel the eggplant. This should be very simple to do as the peel will come right off.

Mutabal - Start chopping

Then using a knife chop it.

Mutabal - More chopping

Keep chopping in all direction until its nearly mashed.

You could put the eggplant in a food processor and mix everything together. But we like the texture to be a little chunky so you can feel the eggplant taste in it.

Mutabal - Add other ingredients

Now in a bowl, add the eggplant and all the rest of the ingredients other than the olive oil. Mix everything together then adjust the taste. You might need extra salt or lemon.

Mutabal - Serve

Spread the Mutabal in a serving plate then sprinkle a little cumin and olive oil.

Serve with pitta bread.

Happy cooking, and as we say in Arabic “Sahha Wi Afia”

10 thoughts on “Mutabal

    1. There are people who add garlic to muttabal.. but i beleive there is no need because it overtakes the other tasts… my advice would be try it with and without … and see which u will like better … i would suggest adding 1 clove minced garlic but serve it straight away so the garlic taste wont be that stronge … because if u kept it in the fridge after that it would become too garliky … hope this is helpful 🙂

    1. Well this is a very traditional dip some peaple know it as (Baba Ganouj )but accually baba ganouj is a totally different dish its an eggplant dip .. without tahini or cumin and has pamogranate in it ..i will be posting it some other time ..but muttabal is just like hummus (which i think everyone knows now)… and about the tahini and cumin .. the tahini gives it the creaminess and the taste of the cumin isnt that strong but if u dont add it u feel like somethin is missing … just try it and i think u will like it …. and yea u can roast it in the oven with a pan covered with foil .. and only the broiler on .. just like how i discribed in the recipe … it turns out just the same …. hope this helps 🙂

  1. I LOVE moutabel. Tried it while visiting a friend in Dubai and have not been able to find something comparable here in the States. Store-bought baba ghanouj is too diluted with hummus or tahini to taste the eggplant. I’ll try your recipe. Thanks!

    1. Thanx Michelle … im glad u like it … we never buy store bought ones even here .. they always taste like preservatives … like something unnatural is added to it … So i can imagine how it will be in the states .. Let me know how it turns out 🙂 .. stay in touch

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