Charred eggplant blended with yogurt, tahini, and garlic into a smoky, creamy dip with more tang than its cousin baba ganoush. Jordanian mutabbal adds pomegranate seeds for bursts of jewel-like freshness.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: pomegranate seeds, olive oil, mint leaves
Accompaniments: warm pita, raw vegetables
Instructions
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1
Char whole eggplants directly over an open flame or under a broiler, turning frequently, until skin is completely blackened and flesh is very soft throughout.
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2
Place charred eggplants in a bowl, cover, and steam for 10 minutes. Peel off blackened skin and drain excess liquid from the flesh.
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3
Mash or pulse eggplant flesh in a food processor. Add yogurt, tahini, garlic, lemon juice, salt, and cumin. Process until smooth but with some texture remaining.
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4
Taste and adjust the balance of lemon, tahini, and salt. The yogurt should give it a tangier edge than traditional baba ganoush.
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5
Transfer to a shallow serving bowl, drizzle generously with olive oil, and scatter pomegranate seeds and fresh mint leaves over the top.
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6
Serve at room temperature with warm pita bread and crisp vegetable sticks for dipping.
Did You Know?
The distinction between mutabbal and baba ganoush sparks fierce debates at Jordanian dinner tables — mutabbal fans insist the yogurt makes all the difference.
Chef's Notes
Equipment Tips
- open flame or broiler
- food processor
- mixing bowl
Garnishing
pomegranate seeds, olive oil, mint leaves
Accompaniments
warm pita, raw vegetables
The Story Behind Mutabbal
Mutabbal occupies a proud place on the Jordanian meze table, distinguished from its close relative baba ganoush by the addition of yogurt, which gives it a tangier, creamier profile. In Jordan, the art of charring eggplant over a direct flame is considered essential — oven-roasted versions are viewed as inferior. The addition of pomegranate seeds is a distinctly Jordanian touch that adds both visual beauty and bursts of tart sweetness to the smoky dip.
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