If you love a good dip, this roasted eggplant and yogurt dip (aka mutabal) is about to become your new favourite. Think of it as a baba ganoush recipe, but a creamier, more indulgent version. Eggplant is roasted in the oven, then blended with Greek yogurt, tahini, garlic and warm spices to create a dip that’s rich, smoky and packed with flavour.
Like baba ganoush, this roasted eggplant dish has Middle Eastern roots and is often served as part of a mezze spread alongside hummus, tabbouleh and fresh-baked pita. What makes Mutabal stand out? This eggplant dip is a perfect balance of smokiness, creaminess and bright citrusy notes. Before serving, drizzle this eggplant dip with olive oil and sprinkle it with sumac. Then dip in with warmed pitas or crunchy veggies.
Whether you’re serving it as an appetizer, a side or even a sandwich spread, this mezze dip is guaranteed to be a crowd-pleaser. Best of all? It’s super easy to make – just roast, mix, and enjoy. No fancy equipment, no complicated steps, just big flavour in every bite. Try it once, and you’ll be making it on repeat.
Helpful mezze tips and tricks
How to roast eggplant
Roasting eggplant brings out its natural sweetness and gives it a soft, smoky texture, perfect for dips, spreads, and side dishes. To roast eggplant in the oven, preheat to 425°F. Pierce the eggplant a few times with a fork to release steam, then place it on a baking sheet. Roast for 30 to 40 minutes, turning halfway, until the skin is charred and the flesh is soft. Let it cool slightly before peeling and using in your favourite recipes. For extra smoky flavour, roast whole eggplant over an open flame or on a grill, charring the skin evenly before letting it steam in a covered bowl.
What is mezze?
Mezze (or meze) is a selection of small, flavourful dishes served as appetizers or part of a shared meal, commonly found in Mediterranean, Middle Eastern, and North African cuisines. A mezze spread often includes dips like hummus and baba ganoush, fresh salads, marinated olives, cheeses, and warm flatbreads. It’s designed for grazing, sharing, and enjoying a variety of tastes and textures in one meal, making it perfect for entertaining or casual dining.
What is the difference between baba ganoush and mutabal?
Baba ganoush is a smoky eggplant dip that typically excludes tahini, resulting in a lighter, more rustic texture. Mutabal, by contrast, is made with tahini and often yogurt, giving it a creamier, richer consistency. Both are staples of Levantine cuisine and often served as part of a mezze spread. Serve either dip with pita bread, fresh vegetables, or as a spread for sandwiches and wraps.
Roasted Eggplant Dip (Mutabal)
Equipment
- cutting board
- chef's knife
- roasting pan
- spoon
- mixing bowl
Ingredients
- 2 large eggplants 700 g/1.5 lb
- ¼ cup tahini
- ¼ cup Greek yogurt
- 4 cloves garlic minced
- 1 lemon juiced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- salt and freshly ground black pepper
- extra-virgin olive oil for drizzling
- 1 sprig parsley finely chopped
- 1 tbsp finely chopped walnuts toasted
- ½ tsp sumac
- toasted pita bread or vegetable crudités to serve
Instructions
- Preheat oven to 425°F.
- Place eggplants in roasting pan and roast until soft and charred, 30 to 40 minutes. Let stand until cool enough to handle.
- Peel off and discard skin, then transfer flesh to colander, pressing down with back of spoon to extract as much liquid as possible. Slide onto cutting board and finely chop.
- In bowl, stir together tahini, yogurt, garlic, lemon juice, cumin, coriander and cayenne pepper. Stir in reserved eggplant, then season well with salt and pepper. Scrape into serving dish.
- Using teaspoon, make wells all over surface. Drizzle with olive oil, then sprinkle with parsley, walnuts and sumac. Serve at room temperature with toasted pita bread or vegetable crudités.
