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Home » Appetizers

Mutabal (Eggplant Dip)

Published: Dec 25, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A simple rustic Middle Eastern eggplant dip with smoky fresh flavors. A perfect dip/appetizer that goes very well with veggie stick or toasted pita wedges.
Total time 40 minutes
Jump to Recipe Print Recipe

Mutabal or Moutabal is one of the famous Middle Eastern eggplant recipes. This unique dip is unlike Baba Ganoush nor it is like the Greek Melitzanosalata as it has its own characteristics. Here is how to make moutabal with step by step images and video.

Mutabal dip in a white square plate garnished with sumac and chopped parsley.
Authentic Mutabal eggplant dip is so easy to make.

Table of contents

  • Why This Recipe Works
  • Recipe Ingredients
    • Ingredient Notes
  • Recipe Instructions
  • Recipe Expert Tips
  • Recipe FAQs
  • Recipe At A Glance
  • More Recipes From the Blog

Why This Recipe Works

For a Mutabal recipe that will fulfill its smoky characteristic, I grilled the eggplants over open flame. You can do this on your stove top, gas or charcoal grill. If you do not have any I will give you instructions of over baked as well.

Recipe Ingredients

Mutabal ingredients place on a white marble surface.

Ingredient Notes

  • When buying eggplants look for uniform medium size 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.

Recipe Instructions

A collage of two photos showing how to roast eggplants.
  1. Cut a slit lengthwise in each eggplant to avoid bursting while eggplant is roasting.
  2. Roast in the oven , gas stove top, gas or charcoal grill until skin is wrinkled and flesh becomes mushy.
A collage of two photos showing how to scoop up eggplant flesh to make mutabal.
A collage of two images showing how to make mutabal recipe.
  1. In a deep bowl, combine all the mutabal ingredients and mix well.
  2. Add eggplant flesh and mix. Scoop in a serving plate and garnish with parsley and ground sumac if desired.

Recipe Expert Tips

  • Roasting eggplant over open flame is always my preferred method as it makes the dip more smoky. You can roast in the oven as well and maybe adding a little liquid smoke for the flavor.
  • 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.

Recipe FAQs

What is the difference between Baba Ganoush and Moutabal?

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.

How to serve Mutabal?

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.

Recipe At A Glance

mutabal
A hand holding a piece of pita wedge dipped in mutabbal.

More Recipes From the Blog

  • Muhammara (Roasted Red Pepper Dip)
  • Baba Ganoush Recipe (Ghanoush)
  • Authentic recipe for hummus
  • Authentic Tahini Sauce / Dip
Mutabal dip in a white square plate garnished with sumac and chopped parsley.

Mutabal

A simple rustic Middle Eastern eggplant dip with smoky fresh flavors. A perfect dip/appetizer that goes very well with veggie stick or toasted pita wedges.
4.89 from 9 votes
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Course: Appetizer
Cuisine: Lebanese, Middle Eastern, Syrian
Diet: Gluten Free, Halal
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 108kcal
Author: Amira

Ingredients

  • 2 eggplants about 2 pounds.
  • ¼ cup tahini paste.
  • ¼ cup full fat yogurt.
  • 3 Tablespoons lime juice.
  • 3 garlic cloves.
  • ¼ teaspoon coriander.
  • ¼ teaspoon cumin.
  • ¼ teaspoon cayenne pepper optional for heat.
  • Parsley pomegranate seeds or sumac for decorations.
  • Olive oil for a final drizzle.

Instructions

  • Cut a slit lengthwise in each eggplant and roast on stove, grill or in the oven.
  • Set the eggplants aside to cool down for 10 minutes.
  • Scoop the pulp out on a cutting board and chop with a sharp knife.
  • In another bowl whisk together tahini, yogurt, lime juice, garlic, cumin, coriander and cayenne pepper is using.
  • Add the chopped eggplant and mix well to combine.
  • Scoop the dip in a serving platter, drizzle with oil and garnish with parsley, sumac or pomegranate.
  • 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
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Sophia

    March 30, 2021 at 2:43 pm

    5 stars
    Thank you so much for this amazing recipe, Amira! I roasted the eggplant in the oven and then followed the rest of the recipe exactly and it was so delicious. I'm looking forward to exploring your other recipes!

    Reply
    • Amira

      March 31, 2021 at 4:24 pm

      Thank you so much Sophia, so glad you liked it.

      Reply
  2. Aliyat

    January 12, 2021 at 4:50 pm

    Hi Amira,thank you for this recipe, I like it because I always want the simple recipe for eggplants, I will definitely try it but the oil on top is too much for my liking, can I not put oil on top?

    Reply
    • Amira

      January 13, 2021 at 2:39 pm

      Aliyat, yes sure whatever you prefer. Thanks.

      Reply
  3. Sara

    January 12, 2021 at 2:01 pm

    5 stars
    Hey Amira, I made this recipe for New Year’s Eve ( minus the tahini as my son has a serious sesame allergy) and it was fabulous! Absolutely fabulous. Thank you for sharing such a great recipe.

    Reply
    • Amira

      January 13, 2021 at 2:54 pm

      Thank you Sara, I am so happy you liked it. Appreciate your feedback.

      Reply
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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