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Moutabal Dip

It’s eggplant season, which means it’s time to make moutabal (eggplant dip) in my household. We also make baba ganoush from eggplants, and they are prepared the same way. 

There are two ways to roast the eggplant in the oven. You can wrap the whole eggplant with foil and punch some holes in different parts, so the eggplant won’t explode. You can also just cut them in half, lengthwise, drizzle some olive oil, and roast them in the oven flat face down to get them caramelized and tender. 

Moutabal is a smoother dip made with fewer ingredients mixed in. 

Moutabal tends to have tahini, lemon juice, and garlic. I also add a spoonful of yogurt to brighten the color and give it an extra tangy flavor. This is a very popular part of the cold mezze spread in many restaurants and homes all over the Middle Eastern Countries. Each region usually makes a slightly different recipe. 

How to Choose Eggplants? 

When choosing an eggplant at the grocery store, pick eggplants that are smooth and shiny. If they have wrinkles or brown spots, it can indicate that they are old and drying out. The eggplants should also be firm to the touch. Soft eggplants are not as fresh and will soon be too old to eat. You should also look to choose smaller eggplants since they will have smaller seeds and be less bitter than large eggplants. 

Moutabal Recipe / Eggplant Dip

Notes: Moutabal uses the same tips to prepare the eggplant as the baba ganoush. The only difference is that this is a smoother dip, so the roasted eggplant can be chopped in the food processor for a smoother texture. You can also finely chop the eggplant with a knife.



Adjust Servings
2 large eggplant (roasted peeled and drained)
4 garlic cloves (minced)
¼ cup tahini sauce
¼ cup fresh lemon juice
1 tablespoon plain greek yogurt
2 tablespoons Italian parsley (chopped)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
Olive oil to drizzle
Sumac or smoked paprika for garnish


Preheat the oven to 425F, cut the eggplant lengthwise, brush with 2 tablespoons of olive oil, place on a baking sheet flat side down, and bake for about 35 minutes until tender. Remove from the oven and set aside to cool off
When the eggplant cools enough to handle, use a spoon to scoop out the flesh leaving the skin behind. Place it in a strainer resting over a bowl to release all the extra water. Use the back of the spoon to press on the eggplant to release some of the moisture.
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Discard the water and transfer the eggplant to a cutting board to chop finely. Return the eggplant to a clean bowl, and add the lemon juice, the minced garlic, tahini sauce, salt, black pepper, cumin, and one tablespoon of the chopped Italian parsley. Mix well and adjust salt to taste!
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Assemble in a bowl, sprinkle the Italian parsley and some sumac or smoked paprika on top, drizzle with some olive oil, and serve cold! With some toasted pita bread!
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How to Serve Moutabal?
Moutabal can be served with other dips such as hummus, labneh, muhammara, and foul Moudamas. This Middle Eastern dip can be eaten as breakfast alongside halloumi cheese and pita bread or as sides to a lunch or dinner. The smoky eggplant dip tastes amazing as a side for grilled meat.
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