Mutabal (Middle Eastern Eggplant Dip)

Make Mutabal (Moutabel, Middle Eastern Roasted Eggplant Dip) using my easy traditional recipe. This creamy dip is a wonderful way to use brinjal, a vegetable that not many people like. Here is how to make it (vegetarian, gluten-free).

Jump to:

• About Mutabal
• Ingredients
• How To Make Mutabal
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also like
• Recipe Card

About Mutabal

Mutabal (Moutabal) is a Middle Eastern dip made using roasted eggplant, extra virgin olive oil, and a few other simple ingredients.

It is pronounced as “moo-ta-bal.”

This dip also has roasted eggplant as its main ingredient, just like Baba Ganoush, which is also a popular Middle Eastern dip but these two are different from each other in taste and texture.

While Mutabal recipe has only roasted eggplant, nutty tahini, olive oil, and raw garlic, Baba Ganoush has chopped tomato, pomegranate molasses, and herbs like mint and parsley added to it.

This Middle Eastern eggplant dip recipe is vegetarian and gluten-free and can be easily made vegan. You can double or triple the recipe too.

Here are some more dip recipes that you may like

• Yum Yum Sauce
• Feta Cream Cheese Dip
• Lemon Herb Tahini
• Hibachi Mustard Sauce
• Olive Tapenade Hummus
• Mushroom Tapenade
• Edamame Hummus

Ingredients

Eggplant – You will need large purple eggplant (brinjal, aubergine) to make mutabal.

Tahini Paste – Tahini is a traditional Middle Eastern ingredient that gives mutabal a creamy nutty taste. You can either make it at home using my easy Tahini Recipe or buy a bottle.

Greek Yogurt – It is added to make the dip creamy and light.

Others – You will also need onions, freshly squeezed lemon juice, garlic cloves, salt, and extra virgin olive oil.

Lemon juice can be replaced with lime juice.

How To Make Mutabal

Roast The Eggplant

In An Oven

Wash a large eggplant with water and pat it dry using paper towels or a kitchen cloth.

Preheat the oven to 400°F (200°C).

Make incisions all over the eggplant using a sharp knife to prevent it from bursting during roasting.

Place the eggplant on a baking sheet and roast it in the preheated oven for about 40-45 minutes, or until the skin is charred and the flesh is soft.

Remove the eggplant from the oven and let it cool slightly.

Over Direct Flame

Wash a large eggplant with water and pat it dry using paper towels or a kitchen cloth.

Make incisions all over the eggplant using a sharp knife to prevent it from bursting during roasting.

Hold the eggplant (with the stalk) over the open flame, positioning it about 2-3 inches above the burner. You can keep it over a metal rack as I did.

Rotate the eggplant occasionally to ensure even charring.

As the eggplant roasts, the skin will start to char and blister. Continue rotating it until the entire skin is blackened and the flesh inside feels soft and collapses when gently squeezed. This usually takes about 10-15 minutes, depending on the size of the eggplant.

Once roasted, carefully transfer the eggplant to a cutting board or a plate and let it cool for a few minutes until it’s comfortable to handle.

Make The Mutabal

Once the eggplant is cool enough to handle, peel off the charred skin and discard it. You should be left with the soft flesh.

Chop the flesh into small pieces and discard the stalk.

Add the eggplant flesh along with

• ¼ cup of chopped onions
• 2 tbsp tahini paste
• 1 tbsp freshly squeezed lemon juice
• 2 tsp chopped garlic 
• 2 tbsp Greek yogurt
• ½ teaspoon salt
• 2 tbsp extra virgin olive oil

to a blender or a food processor and just blend to make a smooth dip.

Check for salt and lemon juice and add more if needed.

Transfer the Mutabal to a serving dish. Drizzle with a little extra olive oil and sprinkle with fresh parsley and pomegranate seeds, if desired, for garnish.

Serve with warm pita bread or as part of a mezze platter. Enjoy!

Frequently Asked Questions

Serving Suggestions

Mutabal is traditionally served with warm pita bread. Cut the bread into triangles or strips for easy dipping.

Serve it with fresh vegetables like cucumbers, carrots, and bell peppers for a healthy and colorful snacking option.

You can also use this smoky dip as a sandwich spread.

Moutabal makes a great side dish for grilled meats, fish, or vegetables.

Drizzle some extra virgin olive oil and sprinkle fresh herbs like parsley or mint over the mutabal for an extra burst of flavor.

Mutabal is a staple in Middle Eastern mezze platters. Serve alongside other dips, salads, pita chips, and appetizers for a complete spread.

Use it as a topping for baked potatoes, roasted vegetables, or grilled meats.

Storage Suggestions

It is recommended to consume Mutabal dip fresh for the best taste and texture.

The leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

It is best to cover the surface of this aubergine dip with a layer of olive oil to prevent it from drying out. Before serving, let the dip come to room temperature and stir well.

Mutabal can be frozen as well, but freezing may change in texture and flavor after it is thawed. The dip may become watery or grainy, and the flavors may not be as vibrant as before freezing.

If you do decide to freeze it, store it in an airtight container or freezer bag, and consume it within 2-3 months. When thawing, it is best to let it defrost in the refrigerator overnight.

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