5.0 from 3 votes
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 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
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.