Roasted for 40 minutes until incredibly tender, the eggplant has such a wonderful texture to craft this classic Syrian dip, with tahini garlic and parsley.






Skill level

Average: 3.6 (21 votes)


  • 2 eggplants (about 900 g)
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
  • 2 garlic cloves, minced
  • sea salt flakes
  • 2-3 tbsp tahini
  • ½ tsp ground cumin
  • 1 lemon, juice
  • 1 tbsp chopped parsley
  • warm pita bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 250°C. Cut the eggplants in half lengthwise, then prick the skin all over with a fork. Place on a baking paper - lined baking tray and brush all over with a little olive oil. Roast for 35–40 minutes or until very tender. Remove from the oven and allow to cool.
  2. Scoop the eggplant flesh into a large bowl and mash very well with a fork. Place the garlic and a good pinch of salt in a mortar and pound into a paste. Add the garlic paste, olive oil, tahini, cumin and lemon juice to the eggplants and stir until smooth and well combined.
  3. Serve the mutabal scattered with parsley and a drizzle of oil, with pita bread for scooping


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.