Find out how to prepare the traditional one aubergine mutabala great classic of Middle Eastern cuisine, often confused with another iconic recipe of this gastronomic culture: the babaganoush.

History and origins of Mutabal

Eggplant mutabal is a traditional dish of the Middle East, particularly Syrian and Lebanese cuisine. The word “mutabal” comes from Arabic and means “mixed” or “pounded”. This dish has ancient origins and is very popular in the Levantine regions, where it is served as an appetizer (meze) or outline. The simplicity of the ingredients and the preparation technique reflect the traditional culture of these regions.

Characteristics and ingredients

Mutabal is a cream obtained by mixing roasted aubergines, tahini (sesame seed paste), garlic, lemon juice and, in some regions, even plain Greek yogurt.

The aubergines, roasted until the skin is burnt and the pulp is soft, give the dish a characteristic smoky flavour.

There tahini* adds a nutty note, while lemon juice and garlic bring freshness and depth of flavor.

The possible addition of yogurt, such as Greek, gives the mutabal a creamier consistency and a slightly acidic flavour.

Mutabal and babaganoush: the differences

Although the aubergine mutabal and the babaganoush are often confused, there are fundamental differences between the two. Mutabal always includes tahini, which gives it a rich nutty note, while babaganoush may contain it in some versions, but it is not a mandatory ingredient.

Additionally, babaganoush is often enriched with tomatoes, onions, and various spices, resulting in a more rustic texture and complex flavor. Mutabal, on the other hand, maintains a simpler and more direct flavor profile, focusing on the eggplant and tahini.