Make your own indulgent Almost Ferrero Rocher Chocolate at home with our easy recipe. Perfect for satisfying your sweet cravings!
Moutabel or Mutabala a Middle Eastern Dip is a delicious dip made with roasted eggplant and tahini.
The smoky flavours of the brinjal, nutty tahini and garlic make Mutabala delicious. This eggplant dip is egg-free and gluten-free dip served for a Mezze in the Middle East. It pairs well with vegetarian and non-vegetarian food.If you want a Vegan dip then fear not I have you covered too.
The best part is my girls did not know what yummy dip they ate. If you too have issues like me getting the kids to eat eggplant then make some today!
These are your ingredients for quantities please check the recipe card.
- Eggplant: Brinjal or Aubergine, a large one the same one used to make Bharata.
- Tahini: You can buy from the store or make it at home. (look at my update below).
- Yogurt: Curds, I used hung curds you can use Greek yoghurt.
- Garlic: Use fresh garlic cloves.
- Lemons: Fresh lemon juice now I have taken quite a bit but you can adjust the amount of lemon.
- Extra Virgin Olive Oil: The flavours of EVO are something that you will appreciate in this dip.
- Salt: Table salt is what I use.
- Green Chillies: We need the heat you can avoid it or use red chillies.
- Pomegranate, tomatoes, sumac, and sesame seeds: are optional ingredients that you can use.
- You need to roast the aubergine which you can do on the stovetop or the oven.
- Slit the brinjal and then placed it in the baking tray. You can apply oil to the skin and to give it more flavour I added some garlic in the middle too.
- Roast in the preheated oven at 200C/390F for 30 minutes. The time needed will depend on the size of your eggplant.
- You can also roast on the stovetop
- Apply oil to the skin of the eggplant and roast it on the gas directly. Turn the eggplant to char evenly. This grilling on the gas directly gives a distinct smokey flavour.
- Let the eggplant cool before peeling it.
- To the blender jar add eggplant flesh, tahini, yogurt, salt, garlic paste and juice of two lemons. Blend to a smooth paste.
- Remove to a bowl and drizzle some Extra virgin olive oil on top. The delicious creamy mutabal is ready.
- I serve it with sumac and sesame seeds sprinkled on top. You can also garnish with pomegranate and tomatoes.
There were times I avoided making Mutabal because of Tahini. 1. It is not available easily, 2. It is expensive. But when I discovered that tahini can be made at home Mutabal is regular in my place.
- Yogurt: If you wish to make vegan add vegan curds.
- Lemon Juice: I use lesser lemon juice than the prescribed amount. You can leave out the curds totally and use more lemon juice.
- Make Baba Ganoush using pomegranate molasses, chopped tomato and mint and parsley.
- Baking tray
- Store the made Mutabal in an airtight container for 1 week.
- If freezing the mutabal, store in the freezer for 1 month. To serve thaw in the refrigerator and finish immediately. But the texture and the taste are not as good as the fresh Mutabal.
- If you are interested in a vegan dip then you do not add the yogurt. You can use vegan curds or tomatoes.
- Make your Tahini at home it is easy.
- Today as I went about making my Mutabal I discovered that I have used up all my Tahini. Since it was time up I added sesame seeds and olive oil in the blender. Tasted good!
Is Mutabal gluten-free?
Yes, Mutabal is typically gluten-free. But if you are buying ingredients like tahini check if they are gluten-free.
Can Mutabal be made without tahini?
Sure you can make Mutabal without tahini. Use Greek yogurt or sour cream for the creamy texture.
How do I roast the eggplant for Mutabal?
You can roast the eggplant on the open gas stove directly or in the oven. On the open gas flame cook/roast until the skin is charred and the flesh becomes soft. In case you are using the oven roast at around 200°C/400°F for about 30-40 minutes until it's tender.
How long does mutabal last in the refrigerator?
Store mutabal in an airtight container for 2-3 days.
What can I serve with mutabal?
Mutabal is served with pita bread or raw vegetables such as cucumber or carrots. Use it as a sandwich spread or in wraps.
Can I adjust the seasonings in mutabal to my taste?
Yes, you can adjust the seasoning to suit your taste. Add more lemon for a tangy dip, use more garlic for an extra flavourful dip or use herbs like cumin or paprika.
So what is the similarity and difference between Baba Ganoush and Moutabal?
Note that there are some places where the terms Baba Ganoush and Moutabal are treated as similar. There is a slight difference.
First similarity … both use roasted aubergine as the base.
For Baba Ganoush you use pomegranate molasses, chopped tomato and mint and parsley.
However, for Mutabal you use roasted eggplant, tahini, olive oil, and garlic, thick curds too. To make it more flavourful add lemon juice, chillies/ hot peppers and pomegranate seeds.
Looking for other recipes like this? Try these:
These are my favourite dishes to serve with Mutabal:
- chutney jar of mixer/blender
- 1 eggplant large
- 4 tablespoon hung curds/ yogurt
- 2 tbsps tahini
- 4 garlic cloves
- 1 teaspoon salt
- 2 lemons
- 1 tablespoon extra virgin olive oil
- Apply oil to the skin of the eggplant and roast it on the gas.
- You can also slit and roast it in the oven @200C/390F for 20-25 minutes.
- Let the aubergine cool before you peel the blackened skin.
- Add the flesh of the aubergine,tahini, garlic, curds, lemon salt in the blender and blend.
- Transfer to a bowl. Garnish with olive oil and sumec, pomegranates.
- Serve as a dip with crackers,meat or anything you please.
This recipe I am updating with SEO in mind. This recipe I first posted for Foodie Monday Blog Hop where Kalyani had asked for #265EmiratiEats.