Muttabal Ba Badenjan (متبل باذنجان) — Smoky Eggplant Dip with Kashk
A Levantine-style smoky eggplant dip finished the Persian way with tangy kashk. Slow-roasted eggplants are blended with tahini, lemon, and olive oil for a velvety, deeply savory spread.
Printable Recipe Card
Servings: 6 · Total: 110 min · Difficulty: medium
Ingredients (quick list)
- 1200 g Globe eggplants (about 3 medium; firm, glossy skins)
- 10 g Kosher salt (for draining eggplant after roasting)
- 80 g Tahini (well-stirred, pourable)
- 70 g Kashk (thick fermented whey; see substitutions if unavailable)
- 45 ml Lemon juice (freshly squeezed (about 3 tbsp))
- 2 g Garlic powder (about 1 tsp)
- 1 g Ground cumin (about 1/2 tsp)
- 1 g Smoked paprika (about 1/2 tsp)
- 1 g Black pepper (freshly ground, about 1/2 tsp)
- 60 ml Extra-virgin olive oil (plus more for drizzling)
- 6 g Toasted sesame seeds (about 2 tsp, for garnish)
- 10 g Chopped flat-leaf parsley (about 2 tbsp, for garnish)
Steps (summary)
- Heat the oven to 240°C / 465°F (or use a broiler/grill for stronger smoke). Pierce each eggplant 8–10 times with a fork so stea…
- Transfer hot eggplants to a bowl and cover tightly with a plate or wrap for 15 minutes. This steams the flesh and loosens the s…
- For a clean, luxurious dip, remove visible seed clusters with a spoon, keeping the smoky flesh. Finely chop the drained eggplan…
- In a mixing bowl, whisk tahini with lemon juice for 30–45 seconds until thickened and pale (this emulsifies for a silky body).…
- Fold in the chopped eggplant. Drizzle in 45 ml olive oil while stirring for 20–30 seconds to create a glossy, velvety finish. I…
- Spoon into a shallow plate, making a well in the center. Drizzle with the remaining 15 ml olive oil. Garnish with toasted sesam…
Cultural Background
Smoky eggplant dips are common across the Eastern Mediterranean and West Asia, often built on charred eggplant with tahini and lemon. Adding kashk reflects Persian pantry traditions that use fermented dairy to bring tang and depth, creating a bridge between neighboring culinary styles.
Equipment
💡 Tips
- For deeper smoke without a grill, finish the eggplants under the broiler for 2–4 minutes, rotating often to char evenly.
- If your tahini is very thick, warm it in a bowl of hot water for 2 minutes, then stir; it will blend smoothly with lemon juice.
- Draining roasted eggplant is key: it intensifies flavor and prevents a watery dip that separates.
- Kashk varies in saltiness; taste before adding extra salt. This recipe relies on the salted draining step for balance.
- For a restaurant-smooth texture, pass the finished dip through a coarse sieve, pressing gently—do not puree aggressively.
⚠️ Common Mistakes
❌ Under-roasting the eggplants
💡 Why: Firm flesh will not mash smoothly and tastes bitter rather than sweet and smoky.
✅ Fix: Roast until the skins are fully collapsed and the eggplant feels very soft throughout; add 10–15 minutes if needed.
❌ Skipping the draining step
💡 Why: Eggplant holds a lot of water, which can thin the dip and cause separation.
✅ Fix: Drain roasted flesh in a sieve for 20 minutes; if still watery, gently press with a spoon for 30 seconds.
❌ Over-processing in a blender
💡 Why: Aggressive blending can turn eggplant pasty and reduce the perception of smoke.
✅ Fix: Chop by hand or pulse briefly; aim for creamy with tiny strands rather than a perfectly smooth puree.
❌ Adding tahini after the eggplant without emulsifying
💡 Why: Tahini can seize and taste chalky if not properly loosened with acid first.
✅ Fix: Whisk tahini with lemon juice until thick and pale before folding in eggplant and oil.
🧊 How to Store
Refrigerate in an airtight container up to 4 days. Press plastic wrap directly onto the surface to prevent oxidation. Stir before serving and refresh with 1–2 tsp lemon juice and a drizzle of olive oil. Not ideal for freezing; thawed eggplant can weep and lose its creamy texture.
📅 Make Ahead
Roast and drain the eggplant up to 2 days ahead; refrigerate airtight. Mix the dip up to 24 hours ahead for best flavor integration. Garnish and drizzle olive oil just before serving.
🍽️ Pairs Well With
- Warm flatbread
- lavash
- pita chips
- grilled vegetables
- cucumber and radish
- or as a spread in sandwiches with roasted chicken or chickpeas.
Regional Variations
- LevantOften finished with extra garlic (usually fresh), more lemon, and a generous olive-oil pool; some versions add a pinch of chili for heat.
- IranA Persian-leaning approach may increase kashk for more tang and richness, and garnish with dried mint or a little fried onion for a deeper savory note.
Ingredients
- 1200 gGlobe eggplants (about 3 medium; firm, glossy skins)
- 10 gKosher salt (for draining eggplant after roasting)
- 80 gTahini (well-stirred, pourable)
- 70 gKashk (thick fermented whey; see substitutions if unavailable)
- 45 mlLemon juice (freshly squeezed (about 3 tbsp))
- 2 gGarlic powder (about 1 tsp)
- 1 gGround cumin (about 1/2 tsp)
- 1 gSmoked paprika (about 1/2 tsp)
- 1 gBlack pepper (freshly ground, about 1/2 tsp)
- 60 mlExtra-virgin olive oil (plus more for drizzling)
- 6 gToasted sesame seeds (about 2 tsp, for garnish)
- 10 gChopped flat-leaf parsley (about 2 tbsp, for garnish)
🔄 Substitutions
- Kashk→ Greek yogurt (full-fat) mixed with 1 tsp lemon juice per 60 g
- Tahini→ Unsweetened sesame paste or sunflower seed butter
- Oven-roasted eggplant→ Charred eggplant over gas flame or charcoal grill
Instructions
- 1
Heat the oven to 240°C / 465°F (or use a broiler/grill for stronger smoke). Pierce each eggplant 8–10 times with a fork so steam can escape. Place on a foil-lined tray. Roast 35–45 minutes, turning twice, until skins are collapsed and charred and the flesh feels very soft.
- 2
Transfer hot eggplants to a bowl and cover tightly with a plate or wrap for 15 minutes. This steams the flesh and loosens the skin. Split lengthwise and scoop the flesh into a fine-mesh sieve set over a bowl. Sprinkle with 10 g salt and let drain 20 minutes to concentrate flavor.
- 3
For a clean, luxurious dip, remove visible seed clusters with a spoon, keeping the smoky flesh. Finely chop the drained eggplant on a board for 1–2 minutes, or pulse 6–10 times in a food processor. Avoid over-blending; too much processing can make the texture gummy and dull the smoke.
- 4
In a mixing bowl, whisk tahini with lemon juice for 30–45 seconds until thickened and pale (this emulsifies for a silky body). Whisk in kashk, garlic powder, cumin, smoked paprika, and black pepper. Taste: it should be tangy, nutty, and assertive before the eggplant is added.
- 5
Fold in the chopped eggplant. Drizzle in 45 ml olive oil while stirring for 20–30 seconds to create a glossy, velvety finish. If the dip feels too thick, loosen with 1–2 tbsp cold water (15–30 ml). Chill 20 minutes for the flavors to settle and the smoke to round out.
- 6
Spoon into a shallow plate, making a well in the center. Drizzle with the remaining 15 ml olive oil. Garnish with toasted sesame seeds and parsley. Serve slightly cool or at room temperature; for best aroma, let it sit 10 minutes out of the fridge before serving.
🪪 Recipe Passport
Cultural Background
Smoky eggplant dips are common across the Eastern Mediterranean and West Asia, often built on charred eggplant with tahini and lemon. Adding kashk reflects Persian pantry traditions that use fermented dairy to bring tang and depth, creating a bridge between neighboring culinary styles.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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