Mutabbal (Eggplant Dip)

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Mutabbal is a deliciously creamy and flavourful eggplant dip that you will fall in love with. This delicious eggplant dip recipe is also super simple to make.

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What Is Mutabbal?

Mutabbal is a Middle Eastern eggplant dip. In the Middle East, it is usually served as part of a mezze, or meze (appetizer platter). We love to include it as part of our Holiday Charcuterie Board. However, mutabal is so delicious that it can certainly stand alone as a dip.

There are many different spellings for this creamy dip: moutabel, moutabal, muttabal, mtabal, but they are all referring to this roasted eggplant tahini recipe.

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What Is Mutabbal?
Mutabbal vs Baba Ghanoush
Why You're Going To Love It
Ingredient Notes
How to Make It
Recipe Tips
Variations
FAQ's
More Dips to Try
Recipe
Comments

Mutabbal vs Baba Ghanoush

Mutabbal and another Middle Eastern dip: baba ghanoush (or baba ganoush) are both made with roasted eggplant, garlic, and lemon juice. However, mutabbal, like that other, more familiar Middle Eastern dip, hummus, always contains tahini (sesame paste). And sometimes yogurt. Baba ghanoush often includes other ingredients like onion, chopped tomato, walnuts or pomegranate molasses.

A close up of mutabbal eggplant dip topped with garnish.

Why You're Going To Love It

This mutabbal recipe has just four ingredients if you don't count salt and garnish.
In spite of the minimal ingredients list, this smoky, creamy, delicious dip is amazingly flavourful.
Once your eggplant is roasted, the recipe comes together in minutes.
It can be a part of a mezze, antipasto, or charcuterie platter, or it can be served on its own with pita triangles and raw veggies for dipping.
This mutabbal recipe is dairy free, gluten free, and vegan.

Ingredient Notes

Eggplant (or Aubergine, its original French name) Choose eggplants that are heavy, smooth and shiny. They should be firm but still have some give.
Lemon juice This recipe has the juice of one lemon. Use freshly squeezed lemon juice for best results.
Tahini This is a sesame paste that you can usually find in the grocery store in the area where spreads and nut butters, like peanut butter, or in the international isle. You can also order tahini paste online.
Extra Virgin Olive oil This is the place to use your finest extra virgin olive oil.
Garlic
Salt
Pomegranate seeds These are optional, for garnish.
Parsley Again, fresh parsley is optional for garnish.

How to Make It

Slice the eggplant in half lengthwise, and place it cut side down on a parchment lined baking sheet.
Roast the eggplant in the oven, finishing up under the broiler to get that smoky char.
Scoop out the eggplant flesh, and discard the skin.

The process of roasting the eggplant and removing the flesh from the skin. — Roasting the Eggplant

Put all ingredients into the bowl a food processor.
Pulse until creamy.

The dip ingredients being processed in a food processor.

Recipe Tips

In a traditional mutabbal recipe, the eggplant is cooked and charred whole over an open flame. If you prefer, you can do this on a grill or on a gas flame on your stove. You will need to pierce the skin of the fruit several times and turn it frequently.
In many recipes, the eggplant is salted and left to sweat in order to squeeze out excess liquid. The purpose of salting the eggplant is to reduce any bitterness. However, if you avoid using over ripe fruit, there shouldn't be any bitterness.
This recipe is using a food processor, but you can make the mutabbal dip by mashing everything together with a fork or a potato masher for a chunkier texture. You can also use an immersion blender.

Variations

Make it spicy Roast 1-3 chili peppers along with the eggplant, and include those with the rest of the ingredients.

Make it creamier Add ¼ cup of Greek yogurt, or to keep it vegan, use non-dairy yogurt or non dairy sour cream.

Garnish it You can change the garnish. I used a drizzle of olive oil, some pomegranate arils and fresh parsley. Other options for garnishing your mutabbal are toasted pine nuts, fresh mint, sumac, cayenne pepper, black pepper, or chili flakes.

FAQ's

How to store Mutabal dip?

To store your aubergine dip, put it in a sealed container and keep it in the fridge for 2-3 days.

Can you freeze the dip?

Yes you can freeze this recipe in an airtight container for a couple of months. Thaw in the fridge when you're ready to use it. Freezing can result in a bit of separation, and you may need to whisk it back together before serving.

Is mutabbal low carb?

Yes, this dip is low in carbs and keto diet friendly.

More Dips to Try

Mutabbal eggplant dip in a black dish, with pita triangles. — Ready for dipping!

Recipe

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Mutabbal dip in a black dish, garnished with parsley and pomegranate seeds.

Mutabbal (Eggplant Dip)

This delicious, Middle Eastern garlicky eggplant dip called Mutabbal, or Moutabal, is easy to make and perfect for party platters, or even as a sandwich spread.

5 from 86 votes

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Course: Appetizer

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 39

Servings:

Calories: 106kcal

Author: Colleen Milne

Ingredients

▢ 1 large eggplant 1.5 - 2 pounds
▢ ¼ cup tahini
▢ 3 garlic cloves
▢ 1 lemon juice of
▢ ½ teaspoon salt
▢ 1 tablespoon olive oil extra virgin
▢ pomegranate seeds, parsley, olive oil optional for garnish

Instructions

Preheat oven to 400° Line a baking sheet with parchment paper
Cut the eggplant in half lengthwise and put the halves cut side down on the baking sheet.
Roast the eggplant for 20 minutes, or until it's fork tender, then put it under the broiler for a further 5 minutes.
When the eggplant is cool enough to handle, scoop the flesh from the skins with a spoon.
Put the eggplant flesh along with tahini, garlic, lemon juice and salt in a food processor. Pulse until the mixture is creamy, or until you get the texture you like.
Garnish with parsley, pomegranate arils, and olive oil.
Serve with pita, chips, or raw vegetables for dipping.

Notes

To make a spicy dip, roast 1-3 chili peppers along with the eggplant, and include those with the rest of the ingredients.

For an even creamier dip, add ¼ cup of Greek yogurt, or to keep it vegan, use non-dairy yogurt or sour cream.

You can change the garnish. I used a drizzle of olive oil, some pomegranate arils and fresh parsley. Other options for garnishing your mutabbal are toasted pine nuts, fresh mint, sumac, cayenne pepper, paprika, black pepper, or chili flakes.

To store your aubergine dip, put it in a sealed container and keep it in the fridge for 2-3 days.

You can freeze this recipe in an airtight container for a couple of months. Thaw in the fridge when you're ready to use it. Freezing can result in a bit of separation, and you may need to whisk it back together before serving.

Nutrition

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Comments

5 from 86 votes (63 ratings without comment)

Mutabbal (Eggplant Dip)

What Is Mutabbal?

Mutabbal vs Baba Ghanoush

Why You're Going To Love It

Ingredient Notes

How to Make It

Recipe Tips

Variations

FAQ's

More Dips to Try

Recipe