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How to make mutabal

How to make mutabal

 Mutabal is a popular Middle Eastern eggplant sauce made from roasted eggplant, tahini, lemon juice, garlic, and salt. It is usually served with pita bread, vegetables or as part of a mezze platter.

Here is a recipe for Mutabal:


2 large eggplants

1/4 cup tahini

1/4 cup natural yogurt

2 tablespoons lemon juice

2 garlic cloves, chopped

1 teaspoon salt

1/4 teaspoon ground cumin

1/4 cup chopped parsley

1/4 cup olive oil


Preheat oven to  (200 degrees C).

We pierce the eggplant several holes with a knife, then place it in a baking tray.

Grill the eggplant for 30 to 45 minutes, or until cooked

Take the aubergines out of the oven and let them cool slightly.

Once the eggplants are cool enough to handle, remove the skin and discard.

Scoop the flesh out of the eggplant and place in a food processor or blender.

Add tahini, yogurt, lemon juice, garlic, salt and cumin to food processor or blender.

Mix the ingredients until smooth.

Add parsley and olive oil.

Taste and season as desired.

Serve mutabal with pita bread, vegetables or as part of a mezze platter.


For a smokier flavor, fry the eggplants over an open flame before roasting.

If you don't have a food processor or blender, you can mash the eggplant pulp with a fork or potato masher.

You can also season mutabal with other spices such as paprika, sumac or red pepper flakes.

Mutabal can be stored in the refrigerator for up to 5 days.

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