Mutabal – Roasted Eggplant Dip with Garlic and Thick Yoghurt

Mutabal - A roasted eggplant dip with fresh garlic, lemon and thick yoghurt

I love this dish because its vegetarian and you don’t even notice. It’s made with whole ingredients, cooked over coals and you can prepare all of it beside the fire with little effort. The perfect recipe to try next time you are camping or grilling that accommodates a group of people well .

Mutabal is middle-eastern dish that has tons of variations depending on the region. If you really want you can remove the yogurt and you have a great vegan dish but the yogurt really rounds it out nicely. You can also add other ingredients such as cumin, paprika or fresh tomatoes if you like but this is how I like it.


Here's an awesome dip you can make next time you're at the cottage messing with fire and charcoal.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer, dip, healthy snack
Cuisine Mediterranean
Servings 4


  • Charcoal grill
  • knife
  • whisk
  • microplane or garlic-press


  • 6 Whole Eggplants
  • 1 clove Peeled Garlic
  • 1-2 Whole Lemons
  • 1 Cup 10% Yogurt
  • 5 Glugs Olive oil The absolute best you can find
  • 1 Cup Tahini
  • 1/2 Fresh Pomegranate seeds
  • 1 Small bunch Fresh Mint
  • To taste Sea Salt


  • Once you have a ripping campfire going (or HOT charcoal grill) place the whole eggplants directly on the coals. The goal is to get the eggplants nicely cooked on the inside and absorb all that wonderful smokey flavour from the wood. Don't worry about the skin - it should be completely black and you will discard this later. It goes without saying here that putting anything directly on the coals is dangerous as you can burn yourself pretty badly by the intense temperature of the fire. Be careful and take your time , grab a nice cold beverage and enjoy the cooking.
  • Once the eggplants are nicely burnt and you can feel that the inside is completely soft, put them in a metal/wooden bowl and cover with lid (I used a cutting board because I don't like plastic). Treat the eggplants like you would a nice piece of meat, you can definitely over-cook them and you can definitely undercook them if you're not careful.
    Roasted eggplants cooling down
  • While the eggplants are cooling down, get the rest of the ingredients in a bowl. Microplane the garlic, zest the lemon, and add the tahini, yogurt and half the olive oil. Mix.
  • When the eggplants are finally cooled, cut them in half lengthwise and remove the delicious flesh with a spoon. Remove all the burnt skin and discard. You can also let the eggplants cool overnight if you don't have time to finish it right away.
  • Now add the cooled eggplants to the bowl with the rest of the ingredients and mix with a whisk. If the eggplants are cooked perfectly they should naturally break apart and mix well into the ingredients. If they don't break apart easily, they are undercooked and need more cooking.
  • Season the mixture nicely with sea salt and squeeze in the juice from that lemon you zested earlier.
  • If you have time, put the mutabal in the fridge or cooler overnight so all the flavours can really come together and check the seasoning the next day. Once you are happy with it throw the fresh pomegranates on top the fresh mint and a good glug of olive oil. Done.


This dish is inspired from the Mutabal recipe from Chef Farid at Marres Kitchen in Maastricht, Netherlands.
Keyword aubergine, cooked with charcoal, eggplant dip, healthy recipes, healthy snack, healthy snacks, how to cook eggplant, Mutabal, smokey dip, turkish yoghurt, vegetarian dip, yoghurt dip, yogurt

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