An easy and multipurpose Coffee Rub Mix that makes great a starter, side or a filling for a wrap! Your Vegan friend will also relish great food at your Holiday Table too. Try it!
A delicious Aubergine Dip, Moutabel a Middle Eastern Dip uses roasted eggplant and tahini and is delicious.
The smoky flavours of the brinjal, nutty tahini and garlic give you one yum side Mutabal. Moutabel is a dip that is egg-free and gluten-free dip served for a Mezze in the Middle East. Moutabel pairs well with vegetarian and nonvegetarian food. If you want a Vegan dip then fear not I have you covered too. Sounds wonderfully delicious and yummy? Then read on.
The best part is my girls did not know what yum dip they ate. If you too have issues like me getting the kids to eat eggplant then this is one dip. Moutabel is easy and a wonderful way to feed the girls one healthy vegetable they do not like. Read on for this easy way to vary your food. Spread the love, like and share my post. Sign up for my newsletter! (link below) and get some newer recipes delivered to your inbox every week.
- The Event
- Ingredients needed for Moutabel
- Method of making Mutabal
- Recipe Card
- Pro Tips to Make Mutabal|Moutabel Recipe
- Other uses of Aubergine you may want to try
- Pin For Later
I do not blame my family for not liking eggplant, I make it almost every week. Eggplant|Aubergine|Brinjal is a healthy vegetable so I want the girls to eat it. I make a Tumgai Palya or baingan bharata on a regular basis. The other day I stumbled onto a delicious side called Chinese Eggplant in Hot garlic Sauce. That was kind of acceptable but there are some others too you may be interested in. I will link them below.
So when Kalyani suggested that we do #265EmiratiEats this week for Foodie Monday Blog Hop it was Kismat that landed on 2 eggplant recipes Baba Ganoush and Moutabal.
Kalyani and I have known one other for some time now. She blog at Sizzling Tastebuds if you want vegan, gluten-free and healthy dishes this is one place you should visit. Currently, I have my eye on her Methi Seeds Pickle and hoping she finds a way to parcel it to me! Kal do you hear me?
Jokes apart try her delicious food you will love vegan and gluten-free food. I have started liking it now. So that is telling something.
By the way, do you know that on Instagram, thanks to Kalyani a group of us have started posting as #weareinstaserious? We have a different theme every day and it is quite fun as each one has a different interpretation of the same theme. Do follow the hashtag #weareinstaserious and like and comment on our posts.
So today let us dip back yet again in Eggplant.
Before we start on Moutabal or Mutabal lets see the more famous Baba Ganoush!
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.
Since I cannot lay my hands on pomegranate molasses or even pomegranates I cancelled making Baba Ganoush and I am making Moutabel or Mutabal without pomegranate.
- 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 dips.
- Salt: Table salt that is what I use.
- Green Chillies: We need the heat you can avoid it or use red chillies.
- Pomegranate, tomatoes: These are optional ingredients that you can use. I will next time.
Now you can skip adding Tahini to Mutabal for 2 reasons 1. It is not available easily, 2. It is expensive. But what if I tell you you can make it at home? It is a simple recipe that needs just 3 ingredients and your blender here is your link. Try it (as most other ingredients are in your pantry) and the flavour the Mutabal just has is amazing.
Update: Today as I went about making my Mutabel I discovered that I have used up all my Tahini. Since my father-in-law was at the table I added sesame seeds and olive oil in the blender.
- To make Mutabal apply oil to the skin of the eggplant and roast it on the gas directly. This grilling on the gas directly gives a distinct smokey flavour.
- You can also like me roast the aubergine in the oven.
- What I did was 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.
- Let the aubergine cool before peeling it.
- Add eggplant flesh, tahini, yogurt, salt, garlic paste, juice of two lemons to the blender jar of the mixer and blend.
- Remove to a bowl and the delicious creamy mutabal is ready. I sprinkled sumac on top of the Mutabal.
- Update: Today as I went about making my Mutabel I discovered that I have used up all my Tahini. Hence I added sesame seeds and olive oil in the blender.
- chutney jar of mixer/blender
- 1 eggplant large
- 4 tbsp hung curds/ yogurt
- 2 tbsps tahini
- 4 garlic cloves
- 1 tsp salt
- 2 lemons
- 1 tbsp 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.
- 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 Mutabel 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!
Finally, to sum up, the girls loved the Mutabal and they wanted to get chips to use it as a dip but their mother used it all up on bread, pitas, chapatis even served it in place of a pickle!
- Brinjal Pizza
- Muthia Ringan Tuvar Nu Shaak
- Italian Stuffed Eggplant- Fusion Recipe
- Sai Bhaji
- Panch Phoran Tarkari
- Veggie Thai Red Curry
If you like this recipe do try it and tag me I will love to see your pictures. Also, please do subscribe and get my updates. Thanks, take care and stay safe!