Mutabal (Middle Eastern Egg Plant/Aubergine Dip)

This is a lovely, creamy dip and a perfect way to use brinjal or eggplant.

  • 2 Medium size Eggplant
  • 1/2 cup White Onion, Chopped
  • 3 tbsp Tahini (Mix 2 part sesame seeds with 1 part olive oil and little water and blend to make a smooth paste )
  • 2 tbsp Lemon Juice
  • 3 tsp Garlic, Chopped
  • 3 tbsp yogurt
  • Salt to taste
  • 2 tbsp Extra Virgin Olive Oil


  • Clean and pat dry the Brinjal/eggplant.
  • Make a few incisions on the Brinjal/eggplant and roast directly on the stove or grill in an oven till the skin turns black and the flesh is softened.
  • When it is cool, remove the blackened skin of the eggplant.
  • In a mixer, add the flesh of the Brinjal/egg plant and remaining ingredients and simply blend into a smooth dip.
  • Garnish with olive oil, coriander and pomegranate.
  • Serve with pita bread or any other crackers.



Please follow and like us:

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again. will use the information you provide on this form to be in touch with you and to provide updates and marketing.