Mutabal (Middle Eastern Pureed Eggplant Dip or Spread) Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Appetizers · Cooking Club

Mutabal (Middle Eastern Pureed Eggplant Dip or Spread)

From Dorothy McNett's recipes at

1 eggplant, about 1 pound
1/4 - 1/3 cup tahini
1/2 - 3/4 cup yogurt
3-4 cloves garlic, finely grated or mashed
1 - 2 teaspoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt
freshly ground pepper
1 tablespoons sesame seeds, for garnish (raw, or toasted)
bread slices, crackers, pita bread, etc. for dippers

Wash and dry the eggplant. Grill over an open low flame, turning to brown evenly. It should start to "collapse" and the skin gets crispy and charred, taking about 10-15 minutes. (or place it about 6 inches under the broiler unit in your oven. Broil with oven door ajar, and turn often to get it browned and starting to soften (collapse). Allow to cool. When cool, remove and discard the charred skin. In food processor or blender combine eggplant, tahini, yogurt, garlic, lemon juice, olive oil, salt and pepper to mash / puree into a dip or dressing consistency. Spread out onto a large plate or platter and sprinkle with sesame seeds. Serve with pita bread, crackers, bread slices, fresh vegetable slices, etc.

Recipe created 2015-03-30.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.