Muttabal Recipe

Prepare eggplants

Preheat a gas burner or grill to high, or preheat broiler. Rinse and dry the eggplants. Using a fork, prick the eggplant skin a few times to release steam.

Char and roast

Place whole eggplants directly over the gas burner flame, on a hot grill, or under the broiler on a lined sheet. Turn every 3–4 minutes so the skin chars evenly and the flesh softens, about 12–20 minutes depending on heat and size. You want a deep blistered/blackened exterior and very soft interior.

Steam and cool

Transfer charred eggplants to a bowl and cover tightly with plastic wrap or place in a sealed container for 10 minutes. This traps steam and makes peeling easier.

Peel and drain

Once cool enough to handle, peel away the charred skin and trim the stem. Place the flesh in a fine-mesh sieve or colander set over a bowl and let drain for 10 minutes; press gently with the back of a spoon to remove excess watery juices. Transfer drained flesh to a medium bowl.

Prepare garlic & tahini

Smash the garlic clove with the side of a knife and mince finely, or grate on a microplane. In the bowl with eggplant flesh, add the tahini and lemon juice; stir to combine. The tahini may seize at first—continue to mix to incorporate.

Blend and season

Using a fork, potato masher, or food processor (pulse briefly), mash or blend the eggplant mixture to a smooth but slightly textured consistency—avoid over-smoothing to keep bite. Add the minced garlic, yogurt (if using), cumin, smoked paprika, salt, and black pepper. Taste and adjust lemon, salt, or tahini to balance acidity and saltiness.

Adjust consistency

If the dip is too thick, stir in 1–2 teaspoons of water or more lemon juice until you reach a creamy spoonable texture.

Plate and dress

Spoon the muttabal into a shallow serving dish, using the back of the spoon to create a small well in the center.

Garnish

Drizzle the extra-virgin olive oil over the top, sprinkle chopped parsley, a pinch of sumac and smoked paprika, and scatter pomegranate seeds if using. Serve with warm pita, flatbread, or fresh vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Bring to room temperature and stir before serving; add a splash of lemon or olive oil if it has thickened.