Mutabal or Moutabal is one of the famous Middle Eastern eggplant recipes. This unique dip is unlike Baba ghanoush 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.
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❤️ Why You'll Love It
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.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Cut a slit lengthwise in each eggplant to avoid bursting while eggplant is roasting.
- Roast in the oven , gas stove top, gas or charcoal grill until skin is wrinkled and flesh becomes mushy.
- In a deep bowl, combine all the mutabal ingredients and mix well.
- Add eggplant flesh and mix. Scoop in a serving plate and garnish with parsley, pine nuts and ground sumac if desired. Serve cold or at room temperature.
👍 Amira's 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.
🧺 Storage
Store leftover in an airtight container for up to 1 week.
💬 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.
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.
📣 Related Recipes
- Have you tried making Baba Ghanouj at home? It is so delicious! Smoky eggplants mixed up with tahini, lemon juice, garlic, and olive oil. Perfect as a dip or spread on sandwiches.
- Discover the deliciousness of Melitzanosalata with this simple recipe. This Greek eggplant recipe is so addictive you'll want to spread it on everything.
- Mediterranean Eggplant Salad makes for a delicious side dish or a meatless dinner. With its fresh veggies and tangy creamy dressing this salad is a delight to have any time of the day.
- This lemon herb tahini is the perfect blend of tangy lemon, fresh herbs, and nutty tahini. A delicious twist to the classic tahini sauce that will add a burst of flavor to everything on the table.
Mutabal
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.
Video
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.
Sara
Hey Amira, I made this recipe for New Year’s Eve ( minus the tahini as my sin has a serious sesame allergy) and it was fabulous! Absolutely fabulous. Thank you for sharing such a great recipe.
Tala Habib
Exactly like what my mom used to make it, this came out so delicious.
Amira
Thank Tala for your feedback, I appreciate it. Happy that you liked the recipe.
Aby M
Such a wonderful flavor and a change from baba ganoush. We enjoyed it to the max. Big fan here.
Amira
Thank you Aby, so glad you liked it.
Lucy
Recetas estupendas !!!
Felicitaciones !!
From Colombia !!
Amira
Muchas gracias. Eres muy amable. I hope I said that right :)).
Anna Likousis
Thank you very much. Your recipes are amazing. I enjoy them.