Mutabal, an aubergine salad born from baba ghanoush, is a traditional Middle Eastern mezzé made from eggplant, tahini, lemon, yogurt and garlic.


  • 3 large eggplants
  • 3 tablespoons extra virgin olive oil
  • 1 cup Greek yogurt (sheep's milk)
  • 2 tablespoons tahini
  • Juice of 2 lemons
  • 3 cloves garlic
  • Salt

For the garnishing

  • 2 tablespoons finely chopped parsley
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon Aleppo pepper (or paprika)


  • Mortar and pestle


  • Roast whole aubergines (with skin) in direct contact with a flame or embers until the skin becomes black and the flesh is soft.
  • Remove the skin, taking care to remove all charred fragments.
  • Squeeze the eggplant pulp to remove as much as possible of the bitter liquid.
  • In a mortar, crush garlic cloves with salt using a pestle.
  • Then add all the other ingredients into the mortar.
  • Using the pestle, mix everything while crushing it roughly. Adjust the seasoning if necessary.
  • Pour the mixture on a plate.
  • Drizzle olive oil on top.
  • Sprinkle with Aleppo pepper (or paprika) and chopped parsley.
  • Serve with pita bread.