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.