LebaneseMedium · Room Temperature
Smoky Eggplant Mutabbal with Tahini
Eggplant charred over a flame until the skin collapses and the interior turns smoky and yielding is the starting point — from there, tahini, lemon, and garlic fold in to create a dip that is simultaneously rich and alive with acidity. Parsley scattered across the surface offers a note of freshness against all that depth. Every great mezze table earns one.
Prep
15 min
Cook
25 min
Rest
30 min
Total
1h 10m
Method
Char the Eggplant
1
Prepare the Tahini Mixture
3
In a mortar and pestle, crush the garlic cloves with a pinch of salt until you have a fine paste.
Combine and Season
5
Add the drained roasted eggplant to the tahini mixture. Using a fork or wooden spoon, mash and fold everything together until well combined but still slightly textured.
Plate and Serve
7
Transfer the mutabbal to a shallow serving bowl. Create a well in the center with the back of a spoon.
8
Drizzle generously with olive oil and dust with smoked paprika. Scatter fresh parsley leaves over the top.
9
Serve at room temperature with warm pita bread or fresh vegetables. This dish tastes even better after resting for 30 minutes, allowing the flavors to meld.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
92
per serving
High in salt · 661mgLow sugar · 2g
Protein
1g
Carbs
8g
Fat
7g
Sat. fat
1g
Fiber
3g
Sugar
2g
Sodium
661mg
Gluten FreeDairy FreeVeganPlant BasedHeart HealthyAnti InflammatoryDiabetes FriendlyLow Sodium FriendlyWeight ManagementHigh FiberHealthy FatsAntioxidant RichPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
ACarbonAEU all-round· both agree
Water
0.7m³
Land
10.0Pt
Runoff
0.03g P
Eggplant drives 64% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
6
Sour
2
Bitter
4
Spicy
Textures
CreamyTenderVelvetySilky
Aromas
SmokyNuttyTangyHerbaceousPungent
Kitchen Equipment
Primary Tool
GrillGrillBroilerMortar And PestleChef KnifeCutting BoardColanderMixing BowlWhiskWooden SpoonSpoonServing Bowl
Counter FootprintMedium
Safety & Storage
Cooking Temperature
When charring eggplant over open flame or under broiler, ensure high heat exposure for 15-20 minutes until skin is completely blackened and flesh collapses. This intense heat is essential for proper smoke flavor development and food safety.
Cross Contamination
If serving with pita bread, store and prepare separately to prevent cross-contamination. Note that pita typically contains wheat/gluten which is not in the dip but may be present in accompaniments.
Storage
Refrigerate leftover mutabbal within 2 hours of serving. Store in airtight container at 40°F or below for up to 3-4 days. The tahini and garlic base makes this dish susceptible to bacterial growth if left improperly stored.
Allergen Warning
This dish contains sesame from tahini. Clearly label when serving. Verify all garnishes, serving utensils, and accompaniments are free from sesame cross-contact.
Equipment Safety
When placing eggplant directly over gas flame, use long-handled tongs and maintain safe distance. Eggplant will release hot steam and juices when pierced after cooking. Never leave unattended over open flame.
Handling
Allow charred eggplant to cool for 5-10 minutes before peeling to avoid burns from hot flesh and trapped steam. The blackened skin peels more easily when slightly cooled.
High Risk Population
The raw garlic concentration in this dish may cause digestive discomfort for young children, elderly, or immunocompromised individuals. Consider reducing garlic amount when serving to high-risk groups.
Pro Tips
Technique
Char the eggplant directly over your gas flame, turning with tongs every few minutes until the skin is uniformly black and blistered. The flesh should collapse and feel yielding—this is non-negotiable for that authentic smoky depth that defines great mutabbal.
Substitution
If you lack a gas stove, position your eggplants under the broiler on the highest rack, turning every 5 minutes. You can also char them on a cast-iron grill pan over high heat, though the flavor won't be quite as deep.
Equipment
Using a mortar and pestle for the garlic rather than a garlic press extracts the oils differently and creates a paste that incorporates more seamlessly into the tahini dressing, giving you that restaurant-quality creaminess.
Presentation
Create a generous well in the center of your mutabbal when plating—this little valley holds the olive oil and smoked paprika beautifully, allowing your guests to swirl and combine as they please, making each bite a balanced creation.
From the chef
In Beirut, no mezze table is complete without mutabbal—it is the smoky heartbeat beneath the hummus and the baba ganoush. My mother would char the eggplants directly over the open flame until the kitchen filled with that intoxicating, earthy smoke, then fold in her tahini with such care. This is comfort food from a culture that understands that every dip tells a story of home.
TagsSmokyVegetarianGluten FreeEggplantTahiniFire RoastedTraditionalLebanese
AllergensSesame
Source: generated · May 30, 2026