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5 from 1 vote

Mutabal (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. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Lebanese, Mediterranean, Middle Eastern
Diet: Gluten Free, Halal, Low Fat, Vegetarian
Servings: 4 people
Calories: 155kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 mortar and pestle
  • 1 lemon juicer

Ingredients

  • 2 large globe eggplants
  • 2 oz Greek yogurt or plain natural yogurt (60 grams)
  • 2 oz tahini (60 grams)
  • 2 ½ tablespoon 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)
US Customary - Metric

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

Calories: 155kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 596mg | Potassium: 629mg | Fiber: 8g | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg