Mutabbal
Roasted eggplant blended with tahini and a touch of yogurt — richer and creamier than its cousin baba ghanoush, with the sesame paste lending a nutty depth that mountain families crave.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 whole large eggplants
- 3 tablespoons tahini
- 2 tablespoons full-fat plain yogurt
- 2 tablespoons fresh lemon juice
- 2 cloves garlic cloves
- ¾ teaspoon salt
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon smoked paprika
- 1 tablespoon fresh pomegranate seeds
Instructions
- Char eggplants directly over a gas flame or under a broiler, turning every 4–5 minutes, until skin is fully blackened and flesh has collapsed — about 20 minutes.
- Transfer to a colander, peel when cool enough to handle, and drain for 10 minutes to remove excess liquid.
- Mash the garlic to a paste with a pinch of salt in a mortar, or mince and press with a knife.
- Chop the drained eggplant roughly on a cutting board — you want texture, not a purée.
- In a bowl, combine tahini, yogurt, lemon juice, and garlic paste. Whisk together until smooth and creamy.
- Fold in the chopped eggplant, mixing until evenly combined but still textured. Taste for salt and lemon.
- Spread on a serving plate, making decorative swirls with the back of a spoon.
- Drizzle with olive oil, dust lightly with smoked paprika, and scatter pomegranate seeds. Serve with warm pita.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Mutabbal?
Roasted eggplant blended with tahini and a touch of yogurt — richer and creamier than its cousin baba ghanoush, with the sesame paste lending a nutty depth that mountain families crave.
Where is Mutabbal from?
Mutabbal comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Mutabbal vegetarian?
As written, Mutabbal contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of smoked paprika in Mutabbal?
The smoked paprika called for here is part of the traditional recipe and gives Mutabbal its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Mutabbal?
In a Lebanese appetizers spread, Mutabbal is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Mutabbal ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.