Mutabal/ Moutabal is a rustic, smoky Middle Eastern eggplant dip. Unlike Baba Ganoush or Melitzanosalata, this dip has its own uniqueness. It is creamy, tangy, and packed with complex flavors despite using simple ingredients.
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The Ultimate Smoky Mutabal
Roasting eggplants until the skin chars is my secret to irresistible smoky mutabal. It infuses the flesh with a deep, wood fired flavor that you can’t get any other way.
The texture is just right, thanks to chopping eggplants by hand. It is naturally wholesome, packed with healthy fats from tahini and protein from Greek yogurt. A guilt free snack that pairs beautifully with fresh vegetables and pita chips.
Ingredients You’ll Need
Ingredient Notes
- When buying eggplants, look for uniform medium-sized eggplants and avoid the large ones, as they tend to be more bitter. Also choose eggplants with shiny, smooth skin and avoid any with bruises.
- Lime juice is better than vinegar for this recipe, but some people use vinegar.
- Use full fat yogurt in this recipe, low fat is not as good.
Pro Tip
Don’t be afraid of the char! The skin should look burnt. That burnt skin is exactly where that irresistible smoky flavor comes from.
Mutabal
A simple rustic Middle Eastern dip with a delicious smoky flavor. A perfect dip/appetizer that goes very well with veggie stick or toasted pita wedges.
Servings: 6 people
Instructions
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Cut a slit lengthwise in each eggplant and roast on stove, grill or in the oven.
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Set the eggplants aside to cool down for 10 minutes.
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Scoop the pulp out on a cutting board and chop with a sharp knife.
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In another bowl whisk together tahini, yogurt, lime juice, garlic, cumin, coriander and cayenne pepper is using.
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Add the chopped eggplant and mix well to combine.
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Scoop the dip in a serving platter, drizzle with oil and garnish with parsley, sumac or pomegranate.
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Serve with pita wedges or veggies.
Notes
- I like roasting the eggplants on open flame over my stove. You can also use your outdoor grill or in a 450F oven. It will take probably between 30 to 40 minutes.
- You can use your blender or food processor to make the dip smoother. Chopping with a knife is the authentic way.
- I liked using whole yogurt, low fat yogurt was not as good.
- This dip can stay in the fridge for 3-4 days as it has dairy I do not recommend leaving it longer.
- I like serving it with veggie sticks like cucumber, carrots, celery and bell peppers. Goes great with pita chips, tortilla chips or toasted pita wedges. It is also a great side dish for your grilled meat and fish.
Nutrition
Calories: 108kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 426mg | Fiber: 5g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg
How to Make Mutabal
1- Using a sharp knife, cut a long slit lengthwise down each eggplant. This prevents them from bursting while cooking. Roast using your preferred method (see the cooking variations section below) until the skin is completely charred and wrinkled, and the inside feels completely collapsed and tender.
2- Set the eggplants aside in a colander or bowl to cool for about 10 minutes so they are safe to handle. Scoop the tender, smoky pulp out of the charred skins onto a cutting board. Discard the skins. Using a sharp knife, chop the eggplant finely.
3- In a medium mixing bowl, whisk together the tahini, yogurt, lime juice, minced garlic, cumin, coriander, and cayenne pepper (if using) until smooth and creamy. Add the chopped eggplant into the mixture. Stir well to combine.
Tip: If you prefer an even creamier texture, you can use the back of a fork to mash the eggplant further into the dressing.
4- Scoop the Mutabal onto a shallow serving platter. Use the back of a spoon to create a few swirls on the surface. Generously drizzle with extra virgin olive oil and decorate with fresh parsley, bright pomegranate seeds, or a dusting of tart sumac. Serve warm or chilled!
FAQs
Although every Middle Eastern and their mother has their own recipe for both, the basics are still the same. Both are Mediterranean/Middle Eastern eggplant dip made with smoky eggplant flesh. The difference is that moutabal usually has more tahini and has yogurt which baba ganoush does not. Moutabal is usually more creamy than baba ganoush. You need to try them both so you can choose your preferred dip.
Eggplants can sometimes carry a bit of bitterness. If your dip tastes slightly bitter, add a tiny pinch of salt or an extra splash of lime juice to balance it out. Letting the eggplant drain its juices after roasting also helps eliminate bitterness!
You can, but full fat yogurt is highly recommended. Low-fat or non-fat yogurt tends to be more watery and lacks the rich, velvety mouthfeel that makes this dip so satisfying.
I like serving it with veggie sticks like cucumber, carrots, celery and bell peppers. Goes great with pita chips, tortilla chips or toasted pita wedges. It is also a great side dish for your grilled meat and fish.
Because this dip contains dairy, keep it in an airtight container in the refrigerator. It will stay fresh and delicious for 3 to 4 days.
Mutabal actually tastes better after a few hours in the fridge because it gives the garlic and spices time to marry into the eggplant. Make it the night before your party, but hold off on adding the olive oil and garnishes until right before you serve it.
I do not recommend freezing this dip, as the yogurt and tahini will separate and become grainy upon thawing.
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