Mutabal (Middle Eastern Eggplant DIP)

Name: Mutabal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 eggplants ( about 2 pounds.); 1/4 cup tahini paste.; 1/4 cup full fat yogurt.; 3 Tablespoons lime juice.; 3 garlic cloves.; 1/4 teaspoon coriander.; 1/4 teaspoon cumin.; 1/4 teaspoon cayenne pepper (optional for heat.); Parsley (pomegranate seeds or sumac for decorations.); Olive oil (for a final drizzle.)

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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.

Mutabal eggplant dip spread on a square white plate, drizzled with olive oil and topped with chopped parsley and sumac, served with triangle-cut pita bread.

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The Ultimate Smoky Mutabal
Ingredients You'll Need
Pro Tip
Mutabal
How to Make Mutabal
FAQs
More Middle Eastern Dips
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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

Mutabal ingredients place on a white marble surface.

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.

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.

Step 1 collage showing a whole raw eggplant with a slit cut into its skin, next to the same eggplant after roasting with charred, blistered skin.

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.

Step 2 collage showing hands scooping the soft flesh out of a charred roasted eggplant, next to the scooped eggplant flesh spread flat on a cutting board.

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.

Step 3 collage showing a stainless steel bowl with whipped tahini mixture, then the roasted eggplant flesh added on top ready to be mixed in.

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!

Step 4 collage showing the mutabal mixture being spread on a plate with a spoon, then finished with a drizzle of olive oil and chopped parsley on top.

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.

My dip is a bit bitter. How can I fix it?

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!

Can I use low fat yogurt?

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.

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.

How to store Mutabal?

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.

How to make Mutabal ahead?

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.

Can I freeze Mutabal?

I do not recommend freezing this dip, as the yogurt and tahini will separate and become grainy upon thawing.