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Close up photo of mutabal on a plate decorated with pomegranate seeds and a drizzle of extra virgin olive oil.

Mutabal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Wafa Shami
  • Prep Time: 10 minutes
  • Cook Time: 50
  • Total Time: 1 hour
  • Category: Appetizer
  • Method: Top of Stove or Broiler
  • Cuisine: Middle Eastern


This Mutabal recipe which is also known as baba ghanoush, is a Palestinian eggplant dip made with a delicious smoky flavor of roasted eggplant, mixed with tahini paste, garlic, fresh lemon juice, and salt.


  • 1 large eggplants
  • 1/4 cup tahini sauce
  • 1-2 fresh lemon juice (adjust to taste)
  • 1-2 garlic cloves crushed.
  • 1/4 teaspoon sea salt (adjust to taste)


  1. Cut a few slits in eggplant then place it either on top of gas stove or on a baking sheet under the broiler for about 30-40 minutes.
  2. Flip to the other side for another 15 minutes and until the eggplants look very soft inside. 
  3. Peel skin once it’s cooled off.
  4. Mash eggplants with a fork or a potato masher.
  5. Add tahini paste, crushed garlic, lemon juice, and salt and mix everything well together.
  6. Drizzle some extra virgin olive, garnish with pomegranate seeds and parsley.


  • Whether eggplants are roasted in the oven, gas stove top, or charcoal grill, make sure that the inside is very soft.
  • You can grill eggplants under the broiler, but what gives them that smokey flavor is when they’re grilled on top of the stove or any open flame.
  • You can get away with using less tahini, but mutabal certainly needs a lot of lemon juice.
  • Once ready to mix, you can add 2-3 tablespoons of yogurt to get a lighter color
  • You can mash eggplants with a fork instead of a potato masher.
  • If you’d like to store grilled eggplant before mixing, add lemon juice which would prevent it from getting a darker color.
  • Get rid of any excess liquid from eggplant once grilled and peeled.