Name: Mtabbal – Smokey Eggplant Heaven
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 Servings
Cuisine: Levant
Ingredients: 1 kg Aubergines; 4.50 tbsp Tahini; 22 ml Lemon; 2 cloves Garlic; Salt to Taste

Mtabbal – Smokey Eggplant Heaven

DifficultyBeginnerPrep Time1 hrCook Time35 mins

Ingredients:

1 kg Aubergines

4.50 tbsp Tahini

22 ml Lemon

2 cloves Garlic

Salt to Taste

About the Recipe:

Smokey, lemoney, garlicky ,tahini…OK this is getting too cheesy !!! This is a wonderful dish with just 5 ingredients that is packed with flavour and so easy to make ! Moutabal is a beautiful side dish, that you can garnish in so many ways. Just go make it already !!!

Here’s How It’s Done:

Roast the eggplants
- Use 1 kg eggplants (~2 lbs). Choose male eggplants — they have a small round mark at the base, contain fewer seeds, and are less bitter.
- Roast the eggplants directly over an open flame (gas burner or grill) for about 2 minutes per side, until the skin is blackened and blistered.
- Don’t forget the bottom — it needs a bit of flame too for full smokiness.
- Let cool slightly, then remove the tops, cut in half, and scoop out the flesh. Discard most of the seeds.
- Place in a colander and let it drain for at least 1 hour to remove excess moisture.
Make the base
- Add to a bowl: 4½ Tbsp (35 g) tahini, the juice of 1 lemon (~22 ml), and 2 crushed garlic cloves.
- Mix well until creamy. If you prefer, you can add a spoon of yogurt for a lighter texture and tang.
Blend or mash
- Combine the roasted eggplant flesh with the tahini-lemon mixture.
- Blend using a hand blender for a smooth consistency or mash by hand for a chunky texture.
- Add salt to taste and mix well.
Plate & garnish
- Spread on a plate, creating gentle swirls.
- Top with pomegranate seeds and chopped mint, or with parsley, paprika, sumac, and a generous drizzle of olive oil.
Serve
- Enjoy at room temperature with warm pita bread.
- Or — if it’s midnight and you’re standing in front of your fridge — just eat it with a spoon.

Notes & Swaps

Roasting method: Open flame gives authentic smoky flavor. If you must use an oven, broil the eggplants at 250 °C / 480 °F until skins blister.
Drain time: Don’t skip it — too much moisture makes mutabbal watery.
Tahini balance: Add slowly — too much can overpower the smoky eggplant flavor.
Vegan option: Skip yogurt or use soy yogurt for creaminess.
Storage: Keeps 3–4 days in the fridge. Cover tightly to preserve flavor.

Mtabbal – Smokey Eggplant Heaven

Here’s How It’s Done:

Notes & Swaps

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