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Mutabal|Moutabel Recipe
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.
Contents:
- 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.
The Event:
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.
My recipe is adapted from Whisk Affair and Saffron Trails.
Ingredients needed for Moutabel are:
- 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.
Method of making Mutabal is simple:
- 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.
Recipe Card:
Mutabal|Moutabel Recipe
A delicious Aubergine Dip, Moutabel a Middle Eastern Dip uses roasted eggplant and tahini.
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Servings: 1 bowl
Calories: 126kcal
Equipment
- Oven
- chutney jar of mixer/blender
Ingredients
- 1 eggplant large
- 4 tablespoon hung curds/ yogurt
- 2 tablespoons tahini
- 4 garlic cloves
- 1 teaspoon salt
- 2 lemons
- 1 tablespoon extra virgin olive oil
To garnish:
- Sumac
Instructions
- 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.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Nutrition Facts
Mutabal|Moutabel Recipe
Amount Per Serving (1 bowl)
Calories 126
* Percent Daily Values are based on a 2000 calorie diet.
Pro Tips to Make Mutabal|Moutabel Recipe:
- 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!
Other dishes you may want to try:
- Brinjal Pizza
- Muthia Ringan Tuvar Nu Shaak
- Italian Stuffed Eggplant- Fusion Recipe
- Sai Bhaji
- Panch Phoran Tarkari
- Labra
- Veggie Thai Red Curry
- Sukto
Pin For Later:
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!
Priya Vj says
As I just read through the name roasted aubergine dip, I assumed it is another name for Baba ghanoush but on going through your post , I liked the way you have cleared the air of misconception between B G and Moutabel. Nice detailing and loved how you have even prepared the Tahini at home 🙂
ArchanaPotdar says
Thanks, Priya.
Poonam Bachhav says
I am tempted to add hung curd to my eggplant dip next time after reading your post. I guess it will add a lovely tangy flavor andcreamy texture to the dip making it all the more appealing.
ArchanaPotdar says
Thanks, Poonam.
Rack of Lam says
This looks amazing! I love eggplant and must try to utilize it through your recipe!
ArchanaPotdar says
Thanks.
Michelle says
This looks so tasty and so full of flavor! I love how simple this is too. It’s such a great way to jazz up vegetables!
ArchanaPotdar says
😀 Thanks.
Gourmet Vegetarians says
This sounds super delicious! Love eggplant and tahini so I’m sure the combo of the two would be divine.
ArchanaPotdar says
😀 Thanks.
Jessica says
I’d never heard of moutabel until now. So glad I came across this recipe, because it sounds downright delicious. Can’t wait to give it a try.
ArchanaPotdar says
Thanks.
Lillie says
Two of my favorite things: eggplant and tahini, together at last!
ArchanaPotdar says
😀
kalyani says
The methi sprouts pickle shall definitely reach u someday, soon ! this is a lovely dip, by the way with bringal… although I am eyeing ur chinese eggplant recipe too:) we are eggplant lovers at home. so both these recpes are being bookmarked..
ArchanaPotdar says
😀 Thanks.
Biana says
This is a new recipe to me, and because I like eggplant, I will be making it soon. Thank you for sharing!
ArchanaPotdar says
Thanks.
Mayuri Patel says
A simple and a delicious way to enjoy the nutritious benefits of eggplants. My family loves mutabal, especially with some pita chips. Haven’t made it in a long time as its only hubby and me. Making it soon as your recipe has reminded me what we’ve been missing.
ArchanaPotdar says
Thanks.
Preethicuisine says
I love eggplants. This dip looks super delicious. Loved reading every bit of your write up . Glad you have explained the difference between Moutabel and baba ganoush. Home made dips are the best.
ArchanaPotdar says
Thanks, Preethi.
Sujata 3 says
Thanks for a different dip recipe. Never heard about moutabel. Seems little different from baba ganoush.. dip looks so flavorful and mouthwatering. I would love to try it soon.
ArchanaPotdar says
Thanks, Sujata.
hem lata srivastava says
Mutabale looks so creamy and delicious.
You have explained the difference between mutabale and baba ganoush very well.
I would love to have it with my homemade aloo chips
Savein my wish list.
ArchanaPotdar says
Thanks, Madam.
Vasusvegkitchen says
Mutabal looks very tasty di, as always loved your detailed recipe. Moutabel looks very creamy, perfect dip for chips, nachos or even as dip for veggies like cucumber. Liked the tangy taste of lemon and aroma of olive oil in it.
ArchanaPotdar says
Thanks, Aruna.
Rafeeda - The Big Sweet Tooth says
This is one of my favorite dips, and that too with brinjal not being in my favorite list. Hehe… They taste amazing with some carrots or cucumbers to dip or just khubz…
ArchanaPotdar says
😀 Thanks, Rafeeda. I get the not favourite part.
Lata Lala says
Fantastic Recipe with brinjals worth trying Archana. Few days ago I posted Baba Ganoush on my blog and here comes another interesting recipe with eggplants.
Never tried this one bookmarking it.
ArchanaPotdar says
Thanks, Lata.
Bless my food by Payal says
Bit an easy and middle eastern version of Baingan bharta it seems …but using as a dip sounds interesting and the recipe is really special.
ArchanaPotdar says
Thanks, I think.
Padma Veeranki says
Simple yet delicious dish…Two of my favourite things eggplant and tahini, together in one dish…can’t ask for more…Interesting recipe…will try soon!!
ArchanaPotdar says
Thanks.
Jagruti's Cooking Odyssey says
Love the middle eastern dips, this mutabbel sounds so good, thanks for the delicious recipe.
ArchanaPotdar says
welcome.
Sandhya Ramakrishnan says
I love the flavor of roasted eggplant with tahini and this is one of our favorite. It’s been a awhile since I made this. Now after seeing yours, I am tempted to make a batch soon.
ArchanaPotdar says
😀
Seema Sriram says
Thankyou for explaining the difference with baba ganoush. I do find that only few bloggers spend time to explain these which make it easier for the reader to understand better.
ArchanaPotdar says
Thanks, Seema.
Sapna says
I love anything and everything with aubergines ???? and this dip sounds just amazing to try for me ????
ArchanaPotdar says
Thanks.