Jordanian Mouttabal (Smoky Eggplant Dip)
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Jordanian
Serves: 4
  • 1 medium sized eggplant
  • ½ cup tahini paste
  • Juice of 1 large lemon
  • 2 garlic cloves, mashed
  • 2 tablespoons of salted yogurt
  • Salt to taste
  • Olive oil to drizzle
  1. Roast the eggplant on a gas top range or BBQ for about ½ hour, turning frequently.
  2. Allow eggplant to rest for 10-15 minutes, then run it under cold water from a sink and slowly peel using your hands.
  3. Remove the stem and place the flesh into a bowl. Run a knife through the flesh to separate it, add the lemon juice, 2-mashed garlic cloves, salt, ½ cup of tahini and 2 tablespoons yogurt.
  4. Mash the mixture using a spoon or a mortar and pestle and mix well.
  5. Spread on a plate and garnish a light drizzle of olive oil.
  6. Serve with shrak, a Jordanian flat bread
Recipe by International Cuisine at