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Mutabal (Eggplant dip) Print
Written by Ghinwa Alameen   
Tuesday, 11 August 2009 20:23


This is an easy cool dip perfect with meat dishes and summer meals. Eggpants are grilled and chopped or mashed.








  • 1 big eggplant (about 1 pound) 
  • 1/4 cup tahini
  • 3/4 cup yogurt
  • 3 gloves mashed garlic
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil
  • Salt to taste.


  1. Grill the eggplant until it's perfectly done and very soft all through. I usually throw a couple eggplants on the side of the grill every time we do some grilling. When they are done, let them cool then peel and preserve them in the freezer in small bags. When you need grilled eggplants, defrost one bag and put it in a colander to drain excess water.
  2. In a mixing bowl, add the other ingredients except the olive oil and mix well.
  3. Cut the eggplant into rough chunks and add to the previous mixture.
  4. Scoop in a serving platter and drizzle with olive oil.
  5. It tastes best when it is cool, so you can take it out of the refrigerator and set aside for 10-15 mintues before severing.
  6. Mutabal works great with grilled dishes such as Kufta Kabab and Kibbeh bil sanieh (Kibbeh Pie) dishes.
  7. Note: You can use the same recipe (or leftovers) to make Mutabal Hamwi (Three-layer eggplant dip).


Comments (13)
  • Jane  - "to die for"!
    I know that's a dramatic thing to say about a DIP but this truly is an awesome appetizer that will dazzle your guests from the middle east! Thank you Ghinwa for sharing this excellent recipe! Can you tell your fans how to make the homemade yogurt??
  • maryam
    your website is a very big help to new wives who wants to learn the basic dishes. this is my husband's favorite... keep it up!
  • Krishna
    I have been searching for Mutabal recepie. When I was in the Middle countries, I use to eat this grilled chicken etc.. Very delicious recepie.. Thank you..
  • Liana
    Hi there,

    I ate Mutabal in Syria but it didn't have yogurt. Do you have different ways of making it?
  • Ghinwa  - Re
    I think what you had is a version of 'baba ghanouj'. For it, you can follow the same recipe of mutabal minus the yogurt. You can also add a tablespoon of fine chopped parsley and double the amount of lemon juice (or even have more than that). If it is pomegranate season, add some seeds to it. they will be just like little bursting surprises :)
  • memo  - hi
    a big thanks for this recipe,my husband was surprise when i serve for him this mutabal,i get married from syria but i dont have any idea for the food coz im from philippines,
  • Carolyn Saada
    I am making Makdus today any additional information would be appreciated.
    Asalam Alakium
  • Ghinwa  - Re:
    Carolyn, Hope the instructions are clear enough. The tricky part is just getting the eggplants soft enough to make a hope in with your fingers, but not too soft so they are mushy. Good luck and let me know if you have any questions.
  • Tala  - Tahini Substitute
    Hello Ghinwa,
    Syrian food has always been known to be the best!
    Im Jordanian, living in Australia, somewhere in Queensland that knows nothing about Arabic food and its ingredients
    Im so excited to follow your recipe and prepare makdous; my husband is a big fan of it, however Im pretty sure I would not be able to find Tahini in the town I live in, and the closest big city is 2 hours away :(
    Any Substitutes for Tahini ?
    Thank you :)
  • Ghinwa  - Re: Tahini substitute
    Thanks, Tala. Have you tried finding tahini in online stores in Australia. I think there should be some considering the big Syrian-Lebanese population in some cities. Use search keywords like Middle Eastern/ Turkish food online in Australia.
    Not using tahini will definitely impact the flavor of Syrian food greatly. If you must substitute, then you could make tahini buy blending untoasted sesame seeds with a few drops of oil. You can also try using a combination of any nut butter + sesame oil (just a few drops). I have never made tahini substitute but imagine that these would be the closet you could get but the flavor won't be the same.
    Good luck!
  • Crystal  - I make my own tahini
    I just found your website.
    Just commenting that I always make my own tahini.
    Start with 1 lb untoasted or LIGHTLY toasted sesame seeds.
    Place in food processor and pulse 15-30 seconds to blend somewhat.
    Then drizzle olive oil in SLOWLY until texture is somewhat thin but not water.
    This will keep in fridge for several weeks to my experience.
    It blends well and is better than bought kind. I learned in Syria years ago. Thanks.
  • Ghinwa  - Re:
    Your recipe for tahini looks great, Crystal. Thanks!
  • Joseph  -  Thank you
    Crystal, thank you so much . You have no idea how long I have been struggling to find tahini and without it I lose a lot of taste and flavour . Thanks a million. Really appreciate it.
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Last Updated on Monday, 11 October 2010 21:59
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A dip with a vivid color enough to cheer any table and satisfy any taste. Very simple yet subtle flavor by combining beet, garlic, lemon and tahini. 
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