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.
Ingredients
3 large eggplants
1/2 cup yogurt
2 tbsp tahini
2 cloves garlic, minced
Juice of 1 lemon
1 tsp salt
2 tbsp olive oil
Pomegranate seeds for garnish
Fresh mint leaves
Pinch of cumin
Instructions
1Char whole eggplants directly over an open flame or under a broiler, turning frequently, until skin is completely blackened and flesh is very soft throughout.
2Place charred eggplants in a bowl, cover, and steam for 10 minutes. Peel off blackened skin and drain excess liquid from the flesh.
3Mash 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.
4Taste and adjust the balance of lemon, tahini, and salt. The yogurt should give it a tangier edge than traditional baba ganoush.
5Transfer to a shallow serving bowl, drizzle generously with olive oil, and scatter pomegranate seeds and fresh mint leaves over the top.
6Serve 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.