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5 from 1 vote

Traditional Mutabbal Roasted Eggplant Dip

Learn to make healthy vegan Mutabbal. Our easy vegetarian Middle Eastern dip recipe features smoky eggplant, lemon, garlic & spices.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: Middle Eastern
Keyword: Mutabbal
Servings: 4
Calories: 149kcal


  • measuring cups
  • measuring spoons
  • tongs
  • Blender or Food Processor
  • French knife


  • 1 Large Eggplant
  • 4 Garlic Cloves
  • 3 tbsp Tahini
  • 1 Lemon juice and zest
  • 1/2 tsp Kosher Salt
  • 1 tbsp Olive Oil
  • 1/4 tsp Sumac
  • 1 tbsp Pine Nuts garnish
  • 1 tbsp Parsley garnish
  • Cracked Pepper garnish


  • Begin by roasting the eggplant by placing it directly over the fire on a gas stove. Roast it for approximately 15 minutes by turning it from side to side until it’s black and the interior is soft and tender.
  • Once the eggplant has finished roasting, peel off the skin, and add to the jug of a blender.
  • Add minced garlic, salt, juice/zest of a lemon and tahini and blitz until smooth.
  • Serve by drizzling a glug of good quality olive oil, and sprinkle with sumac, pine nuts and parsley. Serve warm with pita.


Calories: 149kcal | Carbohydrates: 11.8g | Protein: 3.7g | Fat: 11.3g | Saturated Fat: 1.5g | Sodium: 307mg | Potassium: 359mg | Fiber: 5.7g | Sugar: 4g | Calcium: 69mg | Iron: 2mg