• متبل •
This 5-ingredient eggplant dish is quick to put together and is a crowd pleaser. Once the eggplant is cooked, it can be made in less than 10 minutes and is great served with bread or chips.
Mtabbal is an eggplant spread or dip that’s especially popular in the Levantine countries of the Middle East. You probably already know baba ghanouj, another Middle Eastern eggplant spread. Even in some places in the Middle East, mtabbal is confusingly known as baba ghanouj. In addition to having a much funnier sounding name, baba ghanouj is different than mtabbal in that it includes chopped vegetables. Mtabbal is much simpler; it’s almost like making hummus out of eggplant.
The pomegranate molasses is a real must in this recipe. When drizzled liberally on top of the mtabbal, this tangy, sweet syrup adds a mouthwatering contrast of flavor. Other traditional garnishes are pomegranate seeds, chopped parsley, sumac, or chopped chile peppers. Serve it with pita bread, tortilla or potato chips, or vegetable crudités.
I love Middle Eastern food and likewise especially love foods that can serve a crowd. If you agree, why not make a bountiful Middle Eastern mezze platter for your next get-together by making this mtabbal, along with my hummus, mhammara, and tabbouleh!
- 2-2½ cups cooked, chopped eggplant (about 3 large eggplants)
- 3 Tablespoons lemon juice
- 4 Tablespoons tahini
- 1 or 2 cloves garlic, crushed or minced fine
- sea salt to taste (start with about ¾ teaspoon then taste test)
- pomegranate molasses and extra virgin olive oil for drizzling on top
- Preheat oven to 450°F. Poke each eggplant with a knife, arrange them on a parchment-lined baking sheet, and place into hot oven. Bake the eggplants for about 40 minutes or until their skins char and the eggplants are fully cooked. They will look deflated. Remove them from the oven and allow to cool.
- When the eggplants are cool enough to handle, remove the flesh from the skins. If the eggplants have hard seeds, try to remove as much of them as possible. If they are soft, unnoticeable seeds, don't worry about removing them. Gather all of the eggplant pulp and chop it into very small pieces. A large knife makes quick work of this. I like it to be smooth but not super silky smooth, so using a knife allows you to get the right texture.
- Mix together the chopped eggplant, lemon juice, tahini, garlic, and salt. When the mixture is well combined, spread the mtabbal onto a shallow plate and drizzle with extra virgin olive oil and pomegranate molasses. Garnish with parsley, pomegranate seeds, sumac, or chile peppers.
-You can find pomegranate molasses in Middle Eastern or Turkish markets. Sometimes you can find it at natural food stores.
Hi Omar,
So happy to have stumbled upon your site. Your photography is stunning, and the recipes look great!
Thanks for sharing!
Amy
Thanks for the kind words, Amy! Glad you like it!
Hey Omar,
Looks like you’re having an awesome time in Italy.
I have an eggplant and would love to make baba ganoush. Do you have a quick recipe?
The recipe for baba ganoush that I have is very similar to your Mtabbal except there is no pom molasses. Is that right?
Have a great day 🙂
Hi Charanya!
I sure did have a blast in Florence!
I plan on doing a baba ghannouj recipe but I’ll give you a quick throw-together recipe to use up that eggplant. Some countries use the name baba ghannouj for recipes like this mtabbal. Others make a distinction. I’ve always known baba ghannouj as having added vegetables.
So for a quick baba ghannouj, you can follow this mtabbal recipe more or less, and stir in some diced tomato, peppers, scallions, parsley or mint, and pomegranate seeds (if you have them). And of course, drizzle with olive oil!
Thanks <3 You're the best, Omar 🙂 Can't wait to see your recipe. I will make them tomorrow and send you the link.
baba ganoush was amazing <3 the best I have ever had. Addition of veges make a huge difference 🙂 thank you Omar 🙂
YES! Great to hear. Now send me some! 🙂
Lol <3 5 mins and it disappeared 🙂 I will post the recipe on Monday. Am so glad I can bother you for recipes 🙂
I’ve never tried it with pomegranate molasses. I imagine the sweetness of the molasses would complement the earthy flavors of tahini and baked eggplant.
Um Taz, you MUST try it with the pomegranate molasses. I now cannot eat mtabbal without a drizzle of it on top!
This is another great recipe. I made it with the pomegranate and pomegranate molasses, and without the pomegranate additions. Both versions are awesome. I made it last weekend and just made it again! Your pics and easy to follow recipes are fantastic.
Thank you Kellie! Wow you’ve been cooking up a storm! What’s nice is that it really doesn’t take much effort…just roast those eggplants and mash them up with a few ingredients. I’m so happy that you like the recipes 🙂
Tarifleri aldım harika görünüyolar tadacıgım Tebrikler Ömer :))
Hoşgeldin Padima! Çok teşekkürler 🙂 Afiyet olsun…! 🙂
I make this by cooking the aubergine directly on the gas flame for the smokey flavour… It is out of this world. You have to ket the skin get priperly charred and black, but inside is just smoked. Seriously delicous. I have never tried it with diced vegetables though… Can’t wait to try that! Yum!
Hello Talulah! Yes, by all means, roast those eggplants until they’re charred! It’s weird, my whole family prefers Mtabbal to have that smokey flavor but I prefer it without! But your method is the correct way to achieve that distinct taste. Do also try the drizzle of pomegranate molasses…oh my. Enjoy!
as i suspected, this simple recipe is perfect. i never need to buy prepared eggplant spreads again! thank you 🙂
Thanks Angela! I totally agree with you…not much effort for a yummy spread that lasts a few days in the fridge. And when eggplants are in season, they are sooo good. Enjoy! 😀