Smokin' Eggplants!

Mutabbal Beitinjan AKA Baba Ghanouj

Nowadays, everyone knows Mtabbal Beitinjan (Eggplant Mutabal)! Like hummus, this mezze dish has made its way through to people’s hearts all over the world. With it’s smoky aroma and creamy texture, it’s truly brilliant! If you haven’t met before, then please meet Eggplant Mutabal, you will make very good friends! Mtabbal Beitinjan is a delicious Mezze option (traditional appetiser) in Arabic Cuisine. It is also served for breakfast or dinner at some homes. Mutabbal is an excellent side to grills, and meaty dishes and pairs especially well with the BBQ’ed lamb cubes. Recently, Mutabbal became popularly used as a dip in cocktail parties too. Whether under a seared steak, or for crudites, it never fails to please. It even can be used as a base for many sandwiches and dishes.

Here is how it’s made….


  • 2 large eggplants
  • 2-3 cloves of garlic crushed
  • 1/2 cup tahina
  • juice of 1 lemon
  • 2 tbsp chilled water
  • Salt & Pepper to taste
  • 1 tbsp DS Premium Organic Extra Virgin Olive Oil
  • A pinch of DS Organic Sumac for garnish
  • A pinch of cumin seeds for garnish
  • Pomegranate seeds for garnish
  • pomegranate molasses (optional)

Grill the eggplants over direct heat until cooked through and tender inside turning the eggplants throughout to charr all sides (this gives it the smoked flavour).

Once done, set aside to cool, covered, as this helps in peeling later. Once cool enough to handle, peel the skin.

In a food processor, place the peeled eggplants, the garlic until, tahina, lemon juice, salt and black pepper. Process until the mixture form a smooth paste, add enough water to loosen the paste out, if necessary.

Taste and check the seasoning.

Place in serving platter, sprinkle with sumac and cumin seeds, then top with loose pomegranate seeds. Drizzle with olive oil & molasses. Serve with pita bread.

Simple and Fabulous!


Find a plethora of mezze recipes on this link.

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