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    Whisk Affair » Recipes » Dips » Mutabal (Middle Eastern Eggplant Dip)

    Published: Jun 20, 2023 | Last Updated On: Sep 11, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mutabal (Middle Eastern Eggplant Dip)

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    Jump to Recipe

    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).

    Mutabal served in a bowl.
    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.

    Making incisions on the eggplant.

    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.

    Roasting the eggplant over direct flame.

    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.

    Peeled roasted eggplant.

    Chop the flesh into small pieces and discard the stalk.

    Flesh chopped into small pieces.

    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.

    All the ingredients added to a blender.

    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!

    Ready mutabal dip.

    Frequently Asked Questions

    Is Moutabal healthy?

    Mutabal is generally considered a healthy dip as it is made from roasted eggplant, tahini, lemon juice, garlic, and olive oil, which are all nutritious ingredients. It is low in calories, high in fiber, and contains healthy fats. However, like any food, it should be consumed in moderation.

    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.

    You Might Also like

    • Tabouli Salad (Tabbouleh) is a traditional Mediterranean (Middle Eastern Salad) made using bulgar wheat, fresh parsley, and vegetables tossed in a tangy lime juice dressing. It is refreshing, light, and full of flavors (vegetarian).
      Traditional Tabouli Salad (Tabbouleh)
    • Kalamata Olive Tapenade is an easy and quick to make Mediterranean dip made with Kalamata olives, capers, parsley, and extra virgin olive oil (vegan, gluten-free).
      Kalamata Olive Tapenade
    • Made using cooked quinoa, lots of veggies, and a zesty and flavorful dressing, Mediterranean Chickpea Quinoa Salad, is a healthy and delicious salad that can be made in under 10 minutes. Serve it on its own or as a side dish (vegetarian, gluten-free).
      Mediterranean Chickpea Quinoa Salad
    • Make this North African & Middle Eastern Spicy Harissa Sauce at home using a few simple ingredients. It is vibrant red in color and adds smokiness and heat to whatever it is added to (vegan, gluten-free).
      Spicy Harissa Sauce

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Best Mutabal Recipe (Middle Eastern Roasted 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.
    4.91 from 11 votes
    Print Pin Rate
    Course: Dip
    Cuisine: Middle Eastern
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 150kcal
    Author: Neha Mathur

    Ingredients 

    • 1 large purple eggplant
    • ¼ cup chopped onion
    • 2 tablespoons tahini paste
    • 1 tablespoon freshly squeezed lemon juice
    • 2 teaspoons chopped garlic
    • 2 tablespoons Greek yogurt
    • ½ teaspoon salt (or to taste)
    • 2 tablespoons extra virgin olive oil
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    Instructions

    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 flesh along with onions, tahini, lemon juice, garlic, yogurt, salt, and 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!

      Notes

      Some people like their Mutabal coarse. In that case, you can just blend the ingredients a few times to make a coarse dip.
      You can skip adding tahini, but I highly recommend adding it as it gives a nice nutty flavor to the dip.
      Roasting the eggplant on direct flame makes the mutabal smoky. But you can also roast it in the oven as well.

      Nutrition

      Calories: 150kcal | Carbohydrates: 11g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 339mg | Fiber: 4g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 6.4mg | Calcium: 37mg | Iron: 0.7mg
      Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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      More Dip Recipes

      • Make this Cava restaurant copycat Lemon Herb Tahini Sauce at home in just 5 minutes using a few simple ingredients. Use it over salads, as a dipping sauce or drizzle it over roasted veggies (vegan, gluten-free).
        Cava Copycat Lemon Herb Tahini Sauce
      • This Bonefish grill copycat sweet, spicy, and creamy bang bang sauce is the perfect sauce to drizzle over seafood, meat, or vegetables. It comes together in 5 minutes using simple ingredients. Here is a perfect recipe to make it.
        Bonefish Grill Copycat Bang Bang Sauce
      • Whipped Pumpkin Spice Honey Butter Spread is nothing but regular butter with a fall makeover. Make this easy spread using 5 ingredients in just 5 minutes (vegetarian, gluten-free).
        Whipped Pumpkin Spice Honey Butter Spread
      • This Homemade Schezwan Sauce (Szechuan Sauce) is hot, spicy, fiery red, and much more delicious than the store-bought sauce. Make this super versatile sauce at home using a few basic pantry ingredients (vegan, can be easily made gluten-free).
        Homemade Schezwan Sauce (Szechuan Sauce)

      Reader Interactions

      Comments

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        Recipe Rating





      1. Sam

        July 20, 2018 at 5:10 pm

        5 stars
        I’d never cooked an eggplant on the stove like that, very interesting! Loved your images too, made it very easy for me to follow the recipe. Thanks for sharing!

        Reply
        • Neha Mathur

          July 23, 2018 at 2:48 am

          I am glad you liked the recipe.

          Reply
          • Venessa D'Souza

            July 11, 2020 at 4:57 pm

            5 stars
            Wowwww.. Wow wow.. Thank you so very much. I just tried this recipe and it turned out yummy… This is a recipe that I am going to save it in my archives.. Thank you so much once again.

            Reply
            • Neha Mathur

              July 12, 2020 at 3:10 am

              Happy to hear 🙂

              Reply
      2. hanan shaban

        December 30, 2018 at 11:30 am

        loved the recipe!

        Reply
        • Neha Mathur

          January 02, 2019 at 5:22 am

          Thnx 🙂

          Reply
      3. hanan shaban

        December 30, 2018 at 11:31 am

        5 stars
        loved the recipe! absolutely delicious.

        Reply
        • Neha Mathur

          January 02, 2019 at 5:22 am

          Thnx a lot for trying Hanan.

          Reply
      4. Khadka

        October 04, 2019 at 3:54 am

        I like the way that you teach us I have never been found the way you teaching.

        Reply
        • Neha Mathur

          October 05, 2019 at 8:45 am

          Thanks

          Reply
      5. Flor

        November 25, 2019 at 3:46 pm

        Thanks for sharing I love your recipe I learn more of middle east foods❤️

        Reply
        • Neha Mathur

          November 28, 2019 at 7:07 am

          🙂

          Reply
      6. Nicole

        February 20, 2022 at 10:36 pm

        Hi there.. I’m interested to know what weight the eggplant should be? The one in the pic looks fairly large, but curious to have a guide on size so that the ratio of ingredients isn’t disrupted. Many thanks, Nicole 🙂

        Reply
        • Neha Mathur

          February 23, 2022 at 9:39 am

          Hi Nicole, it would be approximately 3/4 pound (350 grams).

          Reply

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