Mutabbal – A Middle Eastern Dip

Returning to the space I love after a long time, words are getting meshed. There is a lot to say but it is  difficult to translate my feeling into words. Words get choked. Though trying to move on . But the emptiness within me has surrounded too much. I am doing things mechanically. It seems , I  was just cajoling myself that I am totally prepared for this day. But I am not.  Life has become a reflection of an  empty space which will be eternally void. During this time I am only trying to keep myself busy. Pretending to be unfeeling. Though I weep internally each second for loss  which was already destined.
Moutabbal or Mutabbal is Syrian dip. Mr.K is too fond of it. So I prepare and keep a weekly stock of it  along with Hummus for his instant craving. We only have to order Khubz (Lebanese bread)to go along with it ,  which is just a call away.
12 The prep starts with roasting  a big eggplant. I usually put it directly on the flame. No oil. Just plain and keep turning from time to time so it gets roasted evenly from all sides.
IMG1Remove the roasted eggplant  from the flame and crush slightly with the back of a spoon. Remove the skin.
The wonderful aroma of roasting has filled my entire kitchen.Finding happiness in small things Remove the seeds if there are many. We like the crunchiness of the seed. So I have kept it.
Now put together all the below mentioned ingredients. Usually  parsley is added while making Mutabbal. But  I didn’t have in in stock with me. So have used coriander.

4            Mix with the back of the spoon. You need to mash it properly so it becomes completely mixed up.5Just as shown in the picture. The texture of this dip is crumbly not a fine paste.6Now take a nice piece of crockery. Plate will be ok. Spread the prepared Mutabbal on the plate. Taking again the back of the spoon rotate the plate to give a little dept in the mutabbal. Pour over lots of olive oil. Sprinkle some joy with pomegranate seeds. And you are good to go.

9Enjoy with Khubz.

Serves 2


A middle eastern dip

15Cook Time

15Total Time

Save RecipeSave Recipe


  • I
  • 1 big size eggplant
  • 2 tsp yogurt
  • 1 tsp tahina
  • 1/4 tsp lemon juice
  • 1 green chilly finely chopped
  • few sprigs of coriander or parsley
  • Salt to taste
  • II
  • Olive oils
  • Pomegranate seeds.


  1. Method
  2. Roast the eggplant on the gas flame. Keep turning from time to time so it gets roasted evenly.
  3. When roasted , crush and remove the skin and its head.
  4. Add yogurt, tahina, lemon juice, salt & coriander leaves.
  5. Mix properly till combined
  6. Garnish with olive oil & pomegranate seeds
  7. Serve with Khubz / pita bread.


5 thoughts on “Mutabbal – A Middle Eastern Dip

  1. There is nothing called an eternal void dear... We also lose loved ones within our span of life, like u said it is destined but something we don't want to accept... I suggest you to search for videos of Yasmin Mogahed where she talks in detail about battling lose, and one important tip she says is to fill the void with Allah's presence - zikr, Quran and things that will make Him happy will make u feel content too, InShaAllah... May Allah bless u with sabr... We need it a lot... I never got Mutabbal right and u make it sound so easy... InShaAllah will try soon...

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