Rich and Creamy Mutabal - Deliciously Unique Middle Eastern Roasted Eggplant Dip
Mutabal, also known as Moutabal or Moutabel, is a popular Middle Eastern dip made from roasted eggplant, yogurt, tahini, garlic, and lemon juice.
This creamy and flavorful dip is a staple in many households and restaurants across the region.
It is extremely easy to make with a few basic ingredients, and tastes even better after a day or two!
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Mutabal is a delicious and healthy dip with a unique smoky flavor and creamy texture. It is a favorite among Middle Eastern cuisine lovers.
With this simple recipe and the pro tips, you can make your own Mutabal at home and enjoy its many benefits.
What is Mutabal?
Mutabal (also known as Moutabel or Moutabal) is a traditional Middle Eastern dip made from charred eggplant, tahini, yogurt, lemon juice, and garlic.
It has a creamy texture and a smoky flavor that makes it a popular appetizer or side dish in Middle Eastern and Levantine cuisines.
This eggplant dip is not only delicious, but it also has many health benefits, as eggplants are full of nutrients and antioxidants.
Origins of Mutabal?
Mutabal has been a popular dish in the Middle East for centuries.
Its origins can be traced back to the Levantine region, which includes countries such as Lebanon, Syria, and Palestine.
The dish was introduced to the region during the Ottoman Empire.
It has since become a staple in many households and restaurants across the Middle East.
Is Moutabal the Same as Baba Ganoush?
Mutabal and Baba Ganoush are similar dips made from roasted eggplants, but they have some differences in their preparation and ingredients.
While both dips contain roasted eggplant, Moutabel typically has tahini, yogurt, and garlic, while Babaganoush usually contains only fresh herbs, lemon juice, olive oil, and garlic.
Mutabal also tends to have a smoother texture, while Baba Ganoush can be chunkier.
Despite their differences, both dips are popular in Middle Eastern cuisine and can be enjoyed as a delicious and healthy snack or appetizer.
Health Benefits
Mutabal is not only delicious but also has many health benefits.
I cook eggplants often and have many delicious recipes on the blog including Karniyarik - Meat Stuffed Eggplants, Vegan Eggplant Moussaka, Melitzanosalata (Roasted Greek Eggplant Dip), and Patlican Kebabi - Eggplant Kebab.
Eggplants are a good source of fiber, potassium, and antioxidants.
They also contain nasunin, a potent antioxidant that has been shown to protect against free radicals and prevent damage to cells.
Tahini, which is made from sesame seeds, is a good source of protein, healthy fats, and calcium.
Yogurt is a nutrient-rich food that contains protein, calcium, vitamin D, and probiotics.
It has many health benefits, such as improving digestive health, boosting the immune system, and reducing the risk of heart disease and diabetes.
Why This Recipe Works?
- Roasting the eggplant until it is soft and smoky gives the dip a depth of flavor that is distinctive and delicious.
- Tahini, garlic, lemon juice, and yogurt helps to create a creamy and tangy texture that perfectly complements the eggplant.
- Using fresh parsley and sumac as a garnish adds a pop of color and freshness to the dish, making it even more appetizing.
- You can make this delicious eggplant dip with a few simple ingredients in just 15 minutes.
Ingredients for Mutabal
- Eggplants - Pick slightly firm but not hard aubergines with shiny and smooth skin. I use 2 large or 3 small eggplants.
- Tahini - Always make sure to use good quality tahini and give it a good stir before using it as the oil accumulates on top of the sesame paste in time. You can buy them from large supermarkets, and Middle Eastern shops or buy them online from Amazon.
- Yogurt - You will need plain, unsweetened natural or Greek yogurt for this recipe.
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
- Sumac - It is a popular spice in Middle Eastern and Turkish cooking. I love using sumac to garnish my Mutabel as it adds bright red color and tartness to it. You can buy sumac from the majority of large supermarkets as well as online from Amazon.
How to Make Roasted Eggplant Dip - Moutabal?
This smokey eggplant dip is super easy to make and there are only a few steps that you need to follow to achieve the best results:
The first step to making Mutabal is roasting the eggplants. This is a critical step as it imparts a smoky flavor to the dip, which is an essential aspect of its taste.
To prevent the eggplants from bursting, prick each one with a toothpick or a fork a few times and place them on a gas burner or BBQ.
Cook the eggplants until they are soft and the skin is charred, turning them frequently.
This should take around 20 minutes for them to be fully cooked.
Alternatively, you can also roast them in an oven at 200℃ (390°F) for about 45 minutes, turning them occasionally to ensure they are evenly roasted.
Place them in a bowl and cover them with cling film or a lid for 15 minutes.
This will help to intensify the smoky flavor while they cool, allowing residual liquid to drain from the vegetables.
It will also be easier to peel them.
Peel the eggplants, finely chop them and then place them in a sieve to get rid of their bitter water.
Let the chopped eggplants sit for 10 minutes and then transfer them to a bowl along with the tahini, yogurt, lemon juice, chopped garlic, salt, and pepper.
Give them all a good mix until they are combined, and then transfer the mutabal to a serving bowl.
Garnish it with chopped parsley, a drizzle of olive oil, pine nuts, and/or sumac before serving.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Top Tips From the Chef
- Look for eggplants that are firm, heavy, and shiny. The skin should be smooth and free of bruises.
- To prevent the eggplants from bursting, prick each one with a toothpick or a fork a few times before cooking them on a gas burner or BBQ.
- Make sure to roast the eggplants until they are soft and the skin is charred. This will give them a smoky flavor that is characteristic of mutabal.
- After roasting the eggplants, it is important to drain them well to remove any excess moisture. This will prevent the mutabal from being too watery.
- Tahini is an important ingredient in mutabal, so make sure to use a high-quality tahini that is smooth and creamy.
How to Serve Mutabal?
Mutabal is a versatile dip and you can serve it in many different ways.
Here are some suggestions for serving mutabal:
- You can serve Mutabal as a dip with pita bread, chips, or fresh vegetables like carrots, cucumbers, and bell peppers.
- Mutabal can be used as a spread on sandwiches, wraps, or toast for a flavorful and healthy alternative to mayonnaise or butter.
- Serve it as a side dish with Turkish Grilled Lamb Kofte, Maqluba (Makloubeh), or Joojeh Kabab (Persian Chicken Kebab).
Storage Instructions
To store mutabal, place it in an airtight container and refrigerate for up to 3 days.
Before serving, give it a good stir to bring back its creamy texture.
If you plan to store it for a longer period, you can freeze it for up to 3 months.
Keep in mind that Mutabal's texture may slightly change when frozen.
Thaw the frozen mutabal in the refrigerator and stir well before serving.
Recipe FAQs
Mutabal is not vegan, as it contains yogurt, which is a dairy product. However, vegan versions can be made using plant-based yogurt.
Yes, you can make mutabal ahead of time and store it in the fridge until you're ready to serve.
It will last for up to 3-4 days in an airtight container. Just make sure to give it a good stir before serving.
While charred eggplant gives Mutabal its signature smoky flavor, you can also roast the eggplant in the oven for a different texture and flavor.
Related Recipes
For more delicious Middle Eastern dip recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Mutabal (Roasted Eggplant Dip) as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Mutabal (Roasted Eggplant Dip)
Equipment
Ingredients
- 2 large globe eggplants
- 60 g Greek yogurt or plain natural yogurt
- 60 g tahini
- 40 ml lemon juice
- 2 cloves garlic (finely chopped)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- chopped parsley (to garnish)
- pine nuts (to garnish)
- sumac (to garnish)
Instructions
- To prevent the eggplants from bursting, prick each one with a toothpick or a fork a few times and place them on a gas burner or BBQ.
- Cook the eggplants until they are soft and the skin is charred, turning them frequently. This should take around 20 minutes for them to be fully cooked.
- Alternatively, you can also roast them in an oven at 200℃ (390°F) for about 45 minutes, turning them occasionally to ensure they are evenly roasted.
- Place them in a bowl and cover them with cling film or a lid for 15 minutes.
- This will help to intensify the smoky flavor while they cool, allowing residual liquid to drain from the vegetables. It will also be easier to peel them.
- Peel the eggplants, finely chop them and then place them in a sieve to get rid of their bitter water.
- Let the chopped eggplants sit for 10 minutes and then transfer them to a bowl along with the tahini, yogurt, lemon juice, chopped garlic, salt, and pepper.
- Give them all a good mix until they are combined, and then transfer the mutabal to a serving bowl.
- Garnish it with chopped parsley, a drizzle of olive oil, pine nuts, and/or sumac before serving.
Notes
- Look for eggplants that are firm, heavy, and shiny. The skin should be smooth and free of bruises.
- To prevent the eggplants from bursting, prick each one with a toothpick or a fork a few times before cooking them on a gas burner or BBQ.
- Make sure to roast the eggplants until they are soft and the skin is charred. This will give them a smoky flavor that is characteristic of mutabal.
- After roasting the eggplants, it is important to drain them well to remove any excess moisture. This will prevent the mutabal from being too watery.
- Tahini is an important ingredient in mutabal, so make sure to use a high-quality tahini that is smooth and creamy.
- Yes, you can make mutabal up to 3 days ahead of time and store it in the fridge until you're ready to serve.
Nutrition
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Darla
So easy and delicious, yogurt takes the dish to the next level! Went as a treat with the BBQ.
Ayla Clulee
Thank you for the lovely comment, Darla!
Ayla x