Moutabal (Eggplant Dip) Recipe

Moutabal Recipe (Eggplant Dip) – a creamy, smoky Mediterranean favorite that’s always a hit in our home. As soon as eggplant season arrives, we get excited to make this savory dip that’s been passed down in my family. It’s one of our most-loved recipes and also a great base for classic baba ganoush.

This dip is also featured in my Top 10 Mediterranean Dips Roundup, one of the most popular posts on the blog—so you know it’s a keeper!

Ingredients in the Moutabal  Recipe

From roasted to finely chopped: the journey of an eggplant destined for a flavorful fusion.

•  Eggplants: Rich and smoky when roasted.
• Olive oil (for brushing and drizzling):  Adds richness and enhances overall taste.
• Garlic cloves, minced: Aromatic and savory.
• Fresh lemon juice: Zesty and acidic.
• Tahini sauce:  Nutty and creamy.
• Salt (adjust to taste): Balances and enhances other flavors.
• Black pepper: Savory and mildly spicy.
• Cumin: Warm and earthy.
• Plain Greek yogurt: Velvety and slightly tangy.
• Italian parsley chopped (reserve some for garnish): Fresh and herbal.
• Sumac or smoked paprika (for garnish):  Adds brightness and depth.

Mediterranean Dips: Moutabal vs. Baba Ganoush

Both Moutabal and Baba Ganoush start with roasted eggplant, but the flavor and texture set them apart. Moutabal is smoother and made with tahini, lemon juice, garlic, and sometimes a bit of yogurt. Baba Ganoush, on the other hand, is chunkier and often includes walnuts, pomegranate molasses, or seeds for extra flavor and texture.

Both dips are delicious additions to a mezze platter, especially alongside tabbouleh, stuffed grape leaves, muhammara, and fresh taboon bread. It really comes down to your mood and the occasion!

How to Choose Eggplants? 

When selecting an eggplant, look for one that is smooth and shiny. Avoid eggplants with wrinkles or brown spots, as these may be old and drying out. Additionally, make sure the eggplant feels firm to the touch. Soft eggplants are likely less fresh and may soon be overripe. Choosing smaller eggplants is also a good idea, as they tend to have smaller seeds and be less bitter than larger ones. Following these tips, you can select the best eggplant for your recipe and ensure it will be flavorful and enjoyable. 

Preparing the eggplant for the Moutabal Recipe:

• Grilled Method:
  • Prick the eggplant with a fork.
  • Place directly on a grill over medium-high heat.
  • Turn occasionally until charred and tender (30 to 40 minutes).
  • Imparts a smoky flavor and a charred exterior.
• Oven-Baked Method:
  • Cut the eggplant in half.
  • Drizzle with olive oil.
  • Bake at 425°F for 30 to 40 minutes or until tender.
  • Remove, cool, and scoop out the flesh.
  • Place in a strainer to drain excess liquid for a thicker, creamier dip.

Choosing between these methods allows you to customize the texture and flavor of your moutabal dip. The grilled option adds a smoky touch, while the oven-baked method is quicker and yields excellent results with a creamy consistency.