Jordanian Mutabal (Smoky Eggplant Dip with Tahini and Yogurt)

  • Total time - 45 minutes
  • Active preparation - 15 minutes
  • Grilling - 30 minutes
  • Draining - 10 minutes
  • Servings: 4
  • Country: Jordan
Smooth, light brown Mutabal dip in a shallow bowl, drizzled with olive oil and sprinkled with sumac and parsley.

The key to authentic Mutabal is the smoky flavor. The best way to achieve this is to roast the eggplant directly over a gas burner or barbecue until the skin is completely black and the inside is mushy.

The Jordanian version of Mutabal usually includes yogurt (or Labneh), which adds a slight tang and lightens its creamy tahini base.

Ingredients

Mutabal

  • 2 pieces Large eggplants
  • 4 tbsp Tahini paste (sesame paste)
  • 2 tbsp Plain yogurt (full-fat, Greek, or Labneh)
  • 2 tbsp Fresh lemon juice
  • 2 cloves Garlic, crushed
  • to taste Salt

For Serving

  • for drizzling Extra virgin olive oil
  • for sprinkling Ground sweet paprika or Sumac
  • for garnish Fresh parsley

Instructions

Step 1: Grilling the Eggplant (for Smoky Flavor)

Wash the eggplants and pierce them several times with a fork to allow steam to escape. If you have a gas stove: Place the eggplants directly over a medium flame and roast until the skin is completely black and charred and the inside is mushy (about 20–30 minutes), turning frequently with tongs. If you don't have gas: Bake in the oven at 220 °C (428 °F) for 40–50 minutes until the skin is shriveled and the inside is soft (this will be less smoky, but still tasty).

Step 2: Peeling and Draining

Transfer the roasted eggplants to a bowl and cover with foil or a cloth for 10 minutes to steam – this makes peeling easier.

Carefully remove the black skin (try to remove all burnt pieces). Scoop the flesh into a sieve placed over a bowl. Let it drain for 10 minutes to remove excess water that would thin the dip.

Step 3: Final Mixing

Place the scooped and drained eggplant flesh in a bowl. Mash it with a fork to keep it slightly chunky, or briefly pulse it in a food processor until you achieve a smooth but not completely liquid texture.

Add tahini paste, plain yogurt, crushed garlic, lemon juice, and salt. Stir until everything is well combined and the mixture is velvety creamy and lighter in color.

Taste and add more lemon juice or salt as needed.

Step 4: Serving

Transfer the Mutabal to a shallow serving dish and smooth the surface with a spoon, creating a well in the center.

Generously drizzle with extra virgin olive oil. Garnish with a sprinkle of sweet paprika, sumac, and chopped parsley.

Serve at room temperature or chilled with warm pita bread or Khubz (Arabic bread).