Mtabbal (Eggplant dip)

It’s the silky, lemony, garlicky, smoky, eggplant dip…

This is a very popular Middle Eastern dish that is prepared from Roasted eggplants, garlic, tahini (sesame paste), lemon, and a pinch of salt!

You will always find Mtabbal in any restaurant in Jordan, Syria, or Lebanon as a part of the traditional Middle Eastern Mezza. It’s usually served as a side dish, in the Middle East people usually start with Mezza which is basically a table that is full with different sides dishes, some are served warm while other dishes are served cold. Mtabbal has recently became one of my favourite! People enjoy Mezza while sipping drinks and happy chattering and only after that the main dish is served.

This is much simpler than it looks, basically you have to roast an eggplant, mash it, add tahini sauce, lemon juice, garlic, and salt. And voila you’re done! There are many ways to roast an eggplant
  1. You can roast it by placing it directly over the stove top and turning it side to side until it turns dark black and pulp is soft and tender
  2. Bake it in the oven by making holes in the eggplant using a fork, then wrap it with foil and bake for 45-50 minutes
  3. Slice your eggplant in half then place it on a baking tray and bake for 50 minutes

Mtabbal Recipe
Serves: 1 medium bowl
  • 1 fresh eggplant (aubergine)
  • 2 cloves of garlic
  • 2 tbsp tahini (sesame sauce)
  • juice of a lemon
  • a pinch of salt
  • olive oil
  • summaq (optional)
  • parsley or mint leaves (optional)
  1. First you need to roast the eggplant by placing it directly over the fire on your stove top. Roast it for about 15 minutes by turning it from side to side until it’s black and the pulp is soft and tender.
  2. Once the eggplant is done, you need to peel off the skin, and then mash it using a fork or a potato masher.
  3. Add minced garlic, salt, and juice of a lemon, mix. Then add the Tahini sauce (which is made by mixing the tahini paste with cold water and lemon juice – unless you have used all of the juice in the previous step)
  4. When serving, drizzle with a little bit of olive oil, and garnish with Summaq and parsley or crushed mint leaves. Serve warm or cold with pita or taboun bread.
* Roasted eggplants freeze very well and can stay in the freezer for up to 6 months.


١ باذنجان
٢ ثوم مدقوق
ملعقتان كبيرتان طحينة
عصير ليمون
زيت زيتون
  1. نشوي الباذنجان على النار لمدة ١٥ دقيقة
  2. نقوم بتقشير الباذنجان ومن ثم نهرسه جيداً
  3. نخلط الباذنجان المهروس مع الليمون والثوم والملح والطحينة
  4. نضف زيت الزيتون الى الطبق الجاهز ونرش السماق ونزينه بالبقدونس أو النعنع

Eggplant Pizza Bites

Healthy gluten free pizza bites…

So instead of using a starchy pizza base, I decided to experiment with eggplants! These pizza bites are very simple, they’re low in carbs and packed with loads of nutritions. If you’re trying to lose some weight, this recipe is great as 3 pizza bites are just under 200 calories and you can swap the mozzarella for parmesan cheese or grilled tofu! 

Of course you can add any topping that you like, next time I’m gonna add some cherry tomatoes and basil. You can also add black olives, grilled chicken pieces, turkey, pepperoni, bell pepper, mushrooms etc… Enjoy!

Eggplant Pizza Bites Recipe
Serves: 8 servings
  • 1 large eggplant
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1/2 cup homemade tomato sauce
  • 1 cup mozzarella (shredded)
  • 1 tomato
  • rosemary
  • oregano
  1. Cut the eggplant into 1cm slices, sprinkle with salt and olive oil.
  2. Place on a greased pan and bake on 220° c for 15 minutes or until they’re slightly soft and roasted.
  3. Top the eggplant slices with homemade tomato sauce, cheese, herbs, and anything that you like.
  4. Bake for 5 more minutes.