StartersDifficulty: easy
Mutabbal (Levantine Eggplant-Yogurt Dip)
Charred eggplant folded into strained yogurt with tahini — creamier and cooler than baba ghanoush, the third dip on every Levantine table.
15
Prep Time
20
Cook Time
4
Servings
Ingredients
Instructions
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1Char the eggplants over flame until the skin burns and the flesh collapses; drain well.
2Mash the flesh roughly. Fold into the yogurt with tahini, garlic and lemon — fold, don't blend, to keep smoke pockets.
3Spread on a plate, olive oil on top, dust with sumac. Chill 1 hour; serve cold with warm pita.
Chef's Tip
- Strained yogurt is essential — regular yogurt weeps water and turns the dip runny within the hour.
More tips ↓Show less ↑
- The contrast is the dish: smoky-chunky eggplant against cold creamy yogurt.
- Char must come from fire or a screaming-hot grill; oven-roasted eggplant makes it taste like baba ghanoush's shy cousin.
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