Mutabal is a delicious and smoky eggplant dip that is a staple in Lebanese cuisine. It is made with roasted eggplant, tahini, yogurt, garlic, and lemon juice, creating a creamy and flavorful spread that pairs perfectly with pita bread or fresh vegetables.

The origins of Mutabal can be traced back to the Levant region, where eggplant has been a beloved ingredient for centuries. This dish is often confused with Baba Ghanoush, but the addition of yogurt in Mutabal gives it a unique creaminess and tangy flavor.

To prepare Mutabal, start by roasting the eggplant until it is charred and tender. Once cooled, scoop out the flesh and blend it with tahini, yogurt, garlic, and lemon juice until smooth. Adjust the seasoning to taste, adding salt or more lemon juice as desired.

For a twist on the traditional recipe, you can add spices like cumin or smoked paprika to enhance the flavor. Some people also like to incorporate fresh herbs such as parsley or mint for an extra layer of freshness.

In Lebanon, Mutabal is typically served as part of a mezze platter, alongside other dips like hummus and labneh. It is often enjoyed with warm pita bread, making it a perfect appetizer for gatherings or family meals.

While Mutabal is a tasty treat, it's important to be mindful of its ingredients. The dish is relatively healthy, as eggplant is low in calories and high in fiber. However, the tahini and yogurt can add some calories, so moderation is key, especially for those watching their intake.