Mutabal (Middle Eastern Eggplant Dip)
on Jun 20, 2023, Updated Sep 11, 2023
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 few people like. Here is how to make it.
You may like some more dip recipes: Yum Yum Sauce, Feta Cream Cheese Dip, Lemon Herb Tahini, Hibachi Mustard Sauce, and Olive Tapenade Hummus.
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, like Baba Ganoush, a popular Middle Eastern dip, but these two are different 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.
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 the following ingredients to a blender or a food processor and blend to make a smooth dip.
- 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
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
Mutabal is generally considered a healthy dip as it is made from roasted eggplant, tahini, lemon juice, garlic, and olive oil, 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, 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. For a complete spread, serve it alongside other dips, salads, pita chips, and appetizers.
Use it as a topping for baked potatoes, roasted vegetables, or grilled meats.
Storage Suggestions
It is recommended that Mutabal dip be consumed fresh for the best taste and texture.
The leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
To prevent this aubergine dip from drying out, cover its surface with olive oil. Let the dip come to room temperature before serving and stir well.
Mutabal can also be frozen, but freezing may change in texture and flavor after thawing it. The dip may become watery or grainy, and the flavors may not be as vibrant as before freezing.
If you 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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Mutabal Recipe (Middle Eastern Roasted Eggplant Dip)
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
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!
Video
Hi Neha,
I had mutabal for the first time in a restaurant the other day and loved it so I thought I’d try and make my own. I came across your recipe and because of all the positive reviews I thought I’d give it a go. I’m so glad that I did. We’ve just had it as a starter with some Moroccan bread and it was delicious. Everyone loved it. I’ve just SSprinted out your recipe and it is now part of my favourite recipes folder.
Many thanks,
Susan
Happy to hear this Susan. And thanks for leaving the review 🙂 Do try my other recipes too. I am sure you will like them as well.
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 🙂
Hi Nicole, it would be approximately 3/4 pound (350 grams).
Thanks for sharing I love your recipe I learn more of middle east foods❤️
🙂
I like the way that you teach us I have never been found the way you teaching.
Thanks
loved the recipe! absolutely delicious.
Thnx a lot for trying Hanan.
loved the recipe!
Thnx 🙂
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!
I am glad you liked the recipe.
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.
Happy to hear 🙂