Mutabal (Roasted Eggplant Dip)

Name: Mutabal (Roasted Eggplant Dip)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 large globe eggplants; 60 g Greek yogurt or plain natural yogurt; 60 g Tahini; 40 ml lemon juice; 2 cloves garlic; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; chopped parsley; pine nuts; sumac

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
160 kcal
Course
Side Dish, Appetizer, Snacks
Cuisine
Mediterranean, Middle Eastern, Lebanese

Mutabal (Roasted Eggplant Dip)

Dana Farley

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Mutabal, also known as Moutabal or Moutabel, is a popular Middle Eastern dip made from roasted eggplant, yogurt, tahini, garlic, and lemon juice.

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Ingredients

Servings

2 large globe eggplants
60 g Greek yogurt or plain natural yogurt
60 g Tahini
40 ml 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)

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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.

Equipments used:

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 Information

Show Details

Calories 160kcal (8%) Carbohydrates 19g (6%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 3g Cholesterol 1mg (0%) Sodium 597mg (25%) Potassium 634mg (18%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 65IU (1%) Vitamin C 10mg (11%) Calcium 63mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 160 kcal

% Daily Value*

Calories	160kcal	8%
Carbohydrates	19g	6%
Protein	7g	14%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	3g	15%
Cholesterol	1mg	0%
Sodium	597mg	25%
Potassium	634mg	13%
Fiber	8g	32%
Sugar	9g	18%
Vitamin A	65IU	1%
Vitamin C	10mg	11%
Calcium	63mg	6%
Iron	1mg	6%