Mutabbal Batinjan, a Lebanese dip made from eggplants, tahini, yogurt, and spices that wins you over with the first taste.
This recipe is ideal to serve as an appetizer, perhaps together with warm pita bread or crunchy vegetables. It’s also perfect to enrich a summer aperitif or a Middle Eastern-style buffet. The preparation is very simple: just cook the eggplants, blend or mash them, and season them with yogurt, tahini, lemon juice, cumin, and garlic powder. The result? An irresistible dip, fresh yet substantial, finger-licking good!
Mutabbal is a typical dish of Levantine cuisine, particularly Lebanese and Syrian. It is often confused with Baba Ganoush, but they are two different recipes. Mutabbal is creamier thanks to the addition of yogurt and tahini, while Baba Ganoush has a more rustic texture and usually includes onions, tomatoes, and parsley, but no yogurt.
The term “batinjan” simply means “eggplant” in Arabic, and “mutabbal” refers to the fact that it is “seasoned, spiced”. It is one of those dishes that tells the story and flavors of the Middle East, capable of transforming simple ingredients into a unique experience to share.
At the bottom of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Air Frying
- Cuisine: Lebanese
- Seasonality: Spring, Summer
- Energy 172.02 (Kcal)
- Carbohydrates 16.60 (g) of which sugars 9.04 (g)
- Proteins 5.62 (g)
- Fat 10.93 (g) of which saturated 2.34 (g)of which unsaturated 6.18 (g)
- Fibers 7.20 (g)
- Sodium 134.08 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mutabbal Batinjam
- 2 black oval eggplants
- 5.3 oz yogurt
- 1.8 oz tahini
- 3.4 tbsp lemon juice
- 1 tsp cumin
- 1 tsp garlic powder
- to taste salt
- to taste extra virgin olive oil
Tools
- Air Fryer
- Bowls
- Spoons
Mutabbal Batinjan Recipe
Start the preparation of mutabbal batinjam with the eggplants.
After pricking them with a knife or skewer, cook them over an open flame.
If not available, bake them in the oven at 392°F for 50 minutes or in an air fryer at 356°F for 25 minutes.
Once cooked, let the eggplants cool and scoop out the pulp with a spoon after cutting them in half.
Prepare the sauce: add tahini, lemon juice, and extra virgin olive oil to the yogurt.
Continue with cumin, salt, and garlic powder.
Mix with a spoon until you get a homogeneous mixture.
Mash the eggplant pulp with a fork.
If you prefer a smoother cream, you can blend the pulp with a blender.
Add the freshly prepared sauce to the eggplant pulp.
Finish the preparation of the mutabbal batinjam with extra virgin olive oil and herbs to taste.
Mutabbal Batinjan: the recipe of the Lebanese eggplant cream
Check this section to clear your doubts. If you don’t find the answer to your question, comment or write me using the form below.
I also prepared Melitzanosalata, the recipe of the Greek eggplant cream with the eggplants.
FAQ (Frequently Asked Questions)
Can Mutabbal be stored? For how long?
You can store Mutabbal in the refrigerator, in an airtight container, for about 2-3 days. I recommend adding extra virgin olive oil only when serving, so it stays fresher.
Can it be frozen?
Better not. The presence of yogurt makes the consistency of Mutabbal less suitable for freezing. If you want to prepare it in advance, I recommend storing it only in the fridge.
Can I use grilled eggplants instead of baked ones?
Yes, you can grill the whole eggplants on a griddle or barbecue: you’ll get an even smokier flavor, perfect for this dip.
Many other ideas with eggplants in the collection Easy and Tasty Eggplant Recipes
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
