Roasted Eggplant Yogurt Dip - Moutabal
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Cooling Time
10 mins
-
Total Time
50 mins
-
Servings
5 servings
-
Calories
194 kcal
-
Course
Snacks
-
Cuisine
Middle Eastern
Roasted Eggplant Yogurt Dip - Moutabal
Description
This preparation begins by charring eggplants over direct flame or in the oven until tender and well blistered, developing a smoky flavor characteristic of authentic moutabal. Garlic is gently poached in olive oil to soften and sweeten it without frying, then added along with tahini, lemon juice, salt, and Greek yogurt to the scooped eggplant flesh. The ingredients are combined to create a smooth, creamy texture that showcases the roasted eggplant’s softness and subtle bitterness.
The dip can be served as part of a mezze platter, with warm pita bread or fresh vegetables. Its balance of smoky, tangy, and creamy notes complements many Middle Eastern dishes. Garnishes like fresh chopped mint and pomegranate arils contribute refreshing herbal and fruity accents that brighten each bite.
The recipe yields about two and a half cups of dip, with a typical serving size of half a cup per person, making it suitable for sharing. Roasting eggplants evenly ensures consistent texture and flavor throughout the dip.
Ingredients
- 2 eggplant about 1 pound each, medium
- 3 cloves garlic
- 1/4 cup extra virgin olive oil
- 1/4 cup Greek yogurt or labneh
- 2 tablespoons tahini
- 2 tablespoons lemon juice freshly squeezed
- 1/2 teaspoon salt more or less to taste
- 2 tablespoons pomegranate arils optional, for garnish
- 1 tablespoon mint optional, for garnish, chopped, fresh
Instructions
- Pierce the eggplants in a few places with a knife or fork to vent. Roast them on a gas stovetop or in the oven, giving a quarter turn every few minutes, until eggplants are charred, soft and collapsing. Flame roasting on a range or grill preferred for optimal flavor. For more detailed instructions on this process, refer to my post - How to Roast Eggplant.While eggplant is roasting, pour olive oil into small saucepan or skillet and add garlic cloves. Heat the olive oil on medium for 2-3 minutes, watching carefully the whole time, until it just begins to sizzle around the cloves. Don't let them sizzle too long or you'll start to fry the cloves.
- Reduce heat immediately to between low and medium low. Stir well to coat the garlic cloves in hot oil. Let the garlic cook slowly for 20-30 minutes, stirring and flipping the cloves every few minutes, until the cloves are soft, tender and golden.Remove cloves from the oil with a slotted spoon. Allow the oil to cool. Reserve the garlic-infused oil. Mince the roasted garlic cloves very fine.
- When eggplants are fully roasted, remove from flame. Carefully slice them open (hot steam will escape) and allow them to cool down.
- When the eggplants are cool enough to touch, scoop the soft pulpy eggplant flesh from the skin and add it to a mixing bowl. Try to remove all of the pulp from the skin. If a little charred skin makes it into the pulp, it's fine-- it will add to the smoky flavor.
- Remove any large clumps of seeds from the pulp. A few small seed pockets are fine, but larger ones can make for a lumpy texture.
- To the roasted eggplant pulp, add the minced roasted garlic, 2 tbsp of the garlic-infused olive oil, Greek yogurt or labneh, tahini, lemon juice, and salt.
- Use a fork to mash and stir the mixture until it is creamy and well-mixed. Do not use a food processor or immersion blender for this step, or you will end up with an undesirable texture. At this point you may taste and add additional salt or lemon juice to taste, if desired.
- Use a spoon to make a well in the dip, and drizzle the remaining garlic-infused olive oil on top. Serve dip at room temperature or chilled, garnished with pomegranate arils and fresh mint. Store in a covered container in the refrigerator for 3-5 days.
Notes
- Roast eggplants evenly, rotating frequently, either over direct flame or in an oven, until soft and charred.
- Slow-cook garlic cloves in olive oil until tender and golden without frying to develop sweetness.
- The dip yields approximately 2 1/2 cups; plan for about 1/2 cup per serving.
- Optional garnishes like pomegranate arils and fresh chopped mint add color and fresh flavor notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 243mg | 10% |
| Potassium | 468mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 41mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
