Mutabbal is a traditional Middle Eastern eggplant dip made with tahini, a fragrant version of the famous baba ghanouj.
This cold appetizer is popular among Arabs for iftar during Ramadan.
The word “mutabbal” is derived from the Arabic “tabala,” which means to add more aroma and spice — and that is exactly how mutabbal was born.
Often confused with baba ghanouj, this dip is simply baba ghanouj with tahini, as well as a few herbs and spices, such as paprika, chili pepper or cumin.
Tahini is a Middle Eastern paste made from crushed sesame seeds and a little water to form a thick cream, and is used in a number of cuisines.
Mutabbal is considered a vegan dish as it contains only eggplant, tahini and olive oil. Arabs usually eat it with shami bread. The dish is also suitable for those on a keto diet.
To make keto mutabbal, you need one eggplant, two cloves of garlic, lemon juice, two tablespoons of tahini, two tablespoons of olive oil, pomegranate, salt and pepper.
First, preheat oven to 430 F and roast the eggplant for 25-30 minutes, then cover and leave to cool. After it cools, peel the eggplant and chop, then mix the other ingredients in a bowl, except for half the olive oil and pomegranate, which are used to garnish at the end.
After the mixture is set, garnish with pomegranate and olive oil, and serve.
