Mutabal Recipe Middle Eastern Roasted Eggplant Dip

on Jun 20, 2023, Updated Sep 11, 2023 You may like some more dip recipes: Yum Yum Sauce, Feta Cream Cheese Dip, Lemon Herb Tahini, Hibachi Mustard Sauce, and Olive Tapenade Hummus.

About Mutabal

Mutabal (Moutabal) is a Middle Eastern dip made using roasted eggplant, extra virgin olive oil, and a few other simple ingredients. It is pronounced as “moo-ta-bal.” This dip also has roasted eggplant as its main ingredient, like Baba Ganoush, a popular Middle Eastern dip, but these two are different in taste and texture. While Mutabal recipe has only roasted eggplant, nutty tahini, olive oil, and raw garlic, Baba Ganoush has chopped tomato, pomegranate molasses, and herbs like mint and parsley added to it.

Serving Suggestions

Mutabal is traditionally served with warm pita bread. Cut the bread into triangles or strips for easy dipping. Tahini Paste – Tahini is a traditional Middle Eastern ingredient that gives mutabal a creamy nutty taste. You can either make it at home using my easy Tahini Recipe or buy a bottle. Greek Yogurt – It is added to make the dip creamy and light. Others – You will also need onions, freshly squeezed lemon juice, garlic cloves, salt, and extra virgin olive oil. Lemon juice can be replaced with lime juice. Preheat the oven to 400°F (200°C). Make incisions all over the eggplant using a sharp knife to prevent it from bursting during roasting. Place the eggplant on a baking sheet and roast it in the preheated oven for about 40-45 minutes, or until the skin is charred and the flesh is soft. Remove the eggplant from the oven and let it cool slightly. Make incisions all over the eggplant using a sharp knife to prevent it from bursting during roasting. Hold the eggplant (with the stalk) over the open flame, positioning it about 2-3 inches above the burner. You can keep it over a metal rack as I did. Rotate the eggplant occasionally to ensure even charring. As the eggplant roasts, the skin will start to char and blister. Continue rotating it until the entire skin is blackened and the flesh inside feels soft and collapses when gently squeezed. This usually takes about 10-15 minutes, depending on the size of the eggplant. Once roasted, carefully transfer the eggplant to a cutting board or a plate and let it cool for a few minutes until it’s comfortable to handle. Chop the flesh into small pieces and discard the stalk.

¼ cup of chopped onions 2 tbsp tahini paste 1 tbsp freshly squeezed lemon juice 2 tsp chopped garlic 2 tbsp Greek yogurt ½ teaspoon salt 2 tbsp extra virgin olive oil

Check for salt and lemon juice, and add more if needed. Transfer the Mutabal to a serving dish. Drizzle with a little extra olive oil and sprinkle with fresh parsley and pomegranate seeds, if desired, for garnish. Serve with warm pita bread or as part of a mezze platter. Enjoy! Serve it with fresh vegetables like cucumbers, carrots, and bell peppers for a healthy, colorful snacking option. You can also use this smoky dip as a sandwich spread. Moutabal makes a great side dish for grilled meats, fish, or vegetables. Drizzle some extra virgin olive oil and sprinkle fresh herbs like parsley or mint over the mutabal for an extra burst of flavor. Mutabal is a staple in Middle Eastern mezze platters. For a complete spread, serve it alongside other dips, salads, pita chips, and appetizers. Use it as a topping for baked potatoes, roasted vegetables, or grilled meats.

Storage Suggestions

It is recommended that Mutabal dip be consumed fresh for the best taste and texture. The leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To prevent this aubergine dip from drying out, cover its surface with olive oil. Let the dip come to room temperature before serving and stir well. Mutabal can also be frozen, but freezing may change in texture and flavor after thawing it. The dip may become watery or grainy, and the flavors may not be as vibrant as before freezing. If you decide to freeze it, store it in an airtight container or freezer bag and consume it within 2-3 months. When thawing, it is best to let it defrost in the refrigerator overnight.