Recipes AirfryerAir Fryer Mutabal (Smoky Eggplant Tahini Dip)
Mutabal is a silky Levantine dip of roasted eggplant blended with tahini, cumin and olive oil, close cousin to baba ganoush. The air fryer softens the eggplant until the flesh is tender and slightly smoky in about 15 minutes.
Serve it with warm pita, vegetables or as part of a mezze spread, topped with olive oil and pomegranate seeds.
Ingredients
Instructions
Roast
Pierce the eggplant a few times. Air fry at 400°F for 15 minutes, halving a large one lengthwise, until the skin is wrinkled and the flesh is soft.
Scoop
Let cool a few minutes, then scoop the flesh into a bowl, discarding the skin.
Blend
Add the tahini, oil, cumin, salt and pepper and blend or mash to a pâté-like texture.
Serve
Drizzle with oil and top with pomegranate seeds.
- Drain the scooped flesh briefly for a thicker dip.
- Add garlic and lemon juice for a brighter flavor.
- Use a fork for a rustic texture or a blender for smooth.
Frequently asked
How long does eggplant take in the air fryer for mutabal?
About 15 minutes at 400°F until very soft.
What's the difference between mutabal and baba ganoush?
Mutabal usually has more tahini and yogurt; baba ganoush is lighter and smokier.
How long does it keep?
About 4 days in the refrigerator.
