Mutabal or Moutabel is a smoky Middle Eastern dip made with eggplant. This is a beautiful, creamy dip and is a wonderful way to use brinjal or eggplant, a vegetable that not many people like. Here is how to make it.
What is Mutabal?
Mutabal or Moutabal is a Middle Eastern dip made using eggplant and olive oil. It is slightly different from Baba Ganoush in the ingredients used to make these two.
To prepare Mutabal at home, grill the eggplant on direct fire to give it a smoky flavor and it is then blended with other ingredients and spices in a food processor.
You can also roast the eggplant in an oven. Cut the eggplants in long pieces and place them on a baking sheet.
Drizzle with some olive oil and roast for 20-25 minutes at 180 Degrees C.
The best part of making it at home is that you don’t have to buy the expensive tahini paste from the market.
You can make it home and add it to the recipe or even skip it. Although I highly recommend adding it to the dip as it gives a very earthy flavor to it.
I have a lovely 2 ingredient Tahini Paste Recipe on the blog. Do check it out.
Though Mutabal is easily available in supermarkets these days, I suggest prepare it at home and you would never ever feel like eating the one made at the supermarket or at any eatery for sure.
Mutabal Vs Baba Ghanoush?
Both Mutabal and Baba Ganoush have the same base of roasted eggplant but they differ slightly in the other ingredients that are used to make these.
I have an amazing Baba Ganoush Recipe on the blog which you don’t want to miss.
You might also like
Step by Step Recipe
Wash the eggplant and pat dry. Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.
Remove the blackened skin of the eggplant.
Add the flesh and remaining ingredients in a blender.
Blend to make a smooth dip.
- 1 Eggplant
- ¼ cup Onion (Chopped)
- 2 tablespoon Tahini (Mix 2 part sesame seeds with 1 part olive oil and little water and blend in a blender to make a smooth paste )
- 1 tablespoon Lemon Juice
- 2 teaspoon Garlic (Chopped)
- 2 tablespoon Greek Yogurt
- Salt to taste
- 2 tablespoon Extra Virgin Olive Oil
- Wash the eggplant and pat dry.
- Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.
- Remove the blackened skin of the eggplant.
- Add the flesh and remaining ingredients in a blender and just blend to am ke a smooth dip.
- Garnish with olive oil, coriander and pomegranate kernels.
- Serve with pita or any other crackers.