Learn how to make Mutabbal with this easy recipe! This eggplant dip, commonly referred to as Baba Ghanouj (not the same thing as mutabbal), is the so full of flavor and so easy to make. It’s the perfect middle eastern party dip and pairs well with shawerma, lentil soup and pita. Learn how to make the best Mutabbal using the recipe below:

🥕 Ingredients
- 1-2 eggplants (apx 2 lbs)
- 1/4 cup tahini
- 1/4 cup lemon juice (1 large lemon)
- Lemon zest of half lemon (optional)
- 2 tbsp yoghurt
- 1 tbsp olive oil
- 3 garlic cloves (minced)
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp pepper
- Garnish: Sumac, Pomegranate, Parsley

🍳 Instructions
1. Roast the eggplant directly on flame, rotating often for apx 15 minutes. Alternatively, bake in oven at 450 degrees for 30 minutes (tip: poke holes with fork and rub with olive oil before baking)
2. Place the cooked eggplants into a large bowl and cover with plastic wrap to seat and steam until cool enough to handle (apx 15-20 minutes)
3. Peel off the skin of the eggplants or scrape out the pulp after cutting the eggplants in half.
4. Use a fork or knife to mash the eggplant pulp until smooth.
5. Add tahini, lemon juice, yoghurt, garlic, cumin, salt and pepper to the pulp.
6. Mix using a whisk or spoon. For a creamier texture, use a food processor and pulse a few times until smooth.
7. Transfer to a bowl and let cool in the fridge.
8. Garnish with olive oil, sumac, pomegranate seeds and parsley leaves (optional)
9. Enjoy!

//Recipe Inspiration: Reem Assil

//Music
Delicate Transitions - Gavin Luke
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