Mutabal – Arabic Eggplant Dip

If you have been following my instagram account or reading my recipes on the blog then you will know how much I love aubergines also known as eggplant. I have several recipes which are persian both which can be served hot and cold. This time however, giving you the recipe to my mutable which is one of the best side dishes you can serve, especially when you have guests around.

I hope you try it and enjoy it!

Print Recipe

4 from 1 vote

Mutabal – Arabic Eggplant Dip

Cuisine: Middle Eastern Courses: Appetisers & Snacks, Dips, Vegan

Prep Time 5 mins Cook Time 30 mins Rest Time 1 hr Total Time 1 hr 35 mins

Servings: 6

Ingredients

Servings

• 3 Aubergines
• 3 clove Garlic crushed
• ¹⁄₂ Lemon juiced
• 1 cup Greek Yogurt
• 3 tbsp Tahini
• ¹⁄₂ tsp Cumin
• Pomegranate seeds to garnish
• Drizzle of Olive oil to garnish
• Fresh chopped Mint to garnish

Instructions

1. Roast the aubergines in an oven tray or over a stove top and once soft, peel off the skin and remove the seeds from the centre and chop finely with a knife.
2. Place the aubergine in a large bowl with garlic, tahini, yogurt, lemon juice and cumin and whisk until well combined.
3. Serve in a plate, garnish with a drizzle of olive oil, chopped fresh mint and pomegranate seeds.