• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Perfect Tide
  • Recipe Index
    • MEDITERRANEAN
    • SEAFOOD
      • Fish
        • Rock Fish & White Fish
        • Salmon
        • Tuna
      • Canned & Tinned
      • Shellfish
        • Crab
        • Mussels
        • Oysters
        • Razor Clams
        • Shrimp
        • Steamer Clams
      • PACIFIC COAST
    • Breakfast
    • Appetizers
    • Main Course
      • Mediterranean Main Dish
    • Sides
    • Desserts
    • Baked Goods
    • Drinks
    • Sauces & extras
  • Blog
  • Contact
  • About
menu icon
go to homepage
  • Recipe Index
  • Seafood How-To
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Seafood How-To
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home

    Authentic Mutabal (Moutabal Dip)

    Last Updated: Apr 20, 2023 by Suzy Sakamoto · This post may contain affiliate links · 2 Comments

    Jump to Recipe Share on Facebook

    Authentic mutabal salad or moutabal, is an Arabic eggplant dip that's an ultra creamy and flavorful appetizer! It's made using eggplants that are roasted and transformed into this luscious smoky dip. Then garnished with fresh ingredients to brighten it up! This dip is a staple alongside hummus in most Middle Eastern countries, like Lebanon, Syria, and the surrounding area.

    mutabal topped with olive oil diced tomatoes sumac and parsley with a spoon in the dip while the bowl is over black towel and cut lemon nearby

    WHAT IS MUTABAL MADE OF?

    Mutabal, also known as moutabal or moutabel is made out of roasted or smoked eggplants that can be prepared on a gas stove, in the oven, or on the BBQ. Then mixed in with tahini, olive oil, and yogurt.

    Some like to call it Mutabal salad, because traditionally, we dress it up as a salad with various toppings, like tomatoes, sumac, mint, pomegranate seeds, and pine nuts. Going with what you like best!

    All you'll need now is your favorite pita to dig into this luscious, wholesome Arabic eggplant dip!


    WHAT'S THE DIFFERENCE BETWEEN BABA GHANOUJ AND MUTABAL

    What makes it different from Baba ghanouj is the yogurt and the toppings. Baba ghanouj traditionally doesn't contain yogurt, just tahini, lemon, eggplant, and a little bit of oil. Meanwhile, moutabal, traditionally calls for yogurt to become a creamier consistency.

    The other main difference is moutabal is made with various toppings, like tomatoes, pomegranate seeds, fresh herbs, etc. to create a more salad version of this dip. Every family has it's own traditional toppings. In my family, we use freshly diced tomatoes, mint, olive oil, and of course a sprinkle of sumac to brighten up the dish.

    mutabal plated in a bowl garnished with parsley tomatoes olive oil and sumac

    INGREDIENTS NOTES

    Just like most authentic Middle Eastern food, this dip starts with healthy ingredients.

    • Eggplants. Choose an eggplant that's dark in color and has little to no embellishments. They will need to be washed and dried well prior to use.
    • Tahini. Always stir tahini before use! The oil separates and sits at the top of the jar, so stir to make sure the consistency and flavor is spot on. Choose a tahini you know and love, or go with my suggestion.

    • Yogurt. This is the magic ingredient that transforms this dip and makes it lusciously creamy. Use a full-fat greek yogurt!

    • Fresh lemon juice. It's best to use fresh ingredients to get an authentic Mediterranean way of eating!

    • Fresh minced garlic. I prefer to use freshly minced garlic in all my recipes instead of pre-minced options that you can purchase. Simply due to the enhanced flavor and quality!
    • Smoked Salt. If you want a smoky flavor but don't have smoked salt, you can use a drop of smoke flavor.

    SUBSTITUTIONS

    Smoky flavor - If you can't get your hands on smoked salt, I totally get it! You can use liquid smoke flavor, but tread lightly. That stuff is strong! Drop a few dashes then taste, and repeat if necessary. You can also sprinkle smoked paprika to garnish! Traditionally, paprika or sumac is sprinkled to top this dip, so you won't be far off from the authentic recipe!

    Garnishes - If you prefer another topping besides what I'm using, then choose from these options.

    • Diced cucumber
    • Fresh mint leaves
    • Pomegranate seeds
    • Paprika or Smoked paprika

    HOW TO MAKE IT

    roasted eggplants split open on a baking sheet to make mutabal recipe

    Roast the eggplants

    The most important step of making this authentic dip at home, is roasting the eggplants. This can be done in the oven, on the stove top if you have a gas stove, or on the bbq! Open flame is the best way to create the traditional smoky flavor in the eggplants.

    Be careful when handling eggplants after they're been roasted, they will be extremely hot. Carefully cut a line down the middle of each one to cool faster.

    Blend, Blend, Blend

    Add all the ingredients to a food processor and blend until everything is well combined and creamy smooth.

    Plate

    Now the magic happens! Scoop the mutabal into a bowl and garnish with your favorite toppings.

    STEP-BY-STEP INSTRUCTIONS

    Step One.

    Preheat the oven to 425°F.

    Step Two.

    Wash and dry the eggplants and place them on a baking sheet. Pierce them about 6 times with a fork to allow proper venting.

    Step Three.

    Bake for 45-55 minutes, turning every 15 minutes. They should deflate when cooked properly. Check for doneness to make sure they don't overcook and become dry.

    Step Four.

    Remove them, cut a slit down the center and allow them to cool completely before handling.

    Step Five.

    Once cooled, remove the inside and place in a food processor with tahini, yogurt, lemon juice, garlic, and salt.

    Step Six.

    Blend for a few minutes, until combined and completely smooth.

    Step Seven.

    Plate in a bowl, top with optional garnishes like olive oil, parsley, and tomatoes. Enjoy with pita bread, or pita chips!


    Sign up to receive our Seafood & Wine Pairing!

    * indicates required

    • Facebook
    • Link to our Youtube Channel
    • Instagram
    • Pinterest

    EXPERT TIPS

    1. Roast on a gas stove or on a BBQ if you can. Getting the smoky factor right is a big part of the authentic recipe. When you don't have those options, use the oven roasting method while adding smoke flavor. Many use this easy method when the options are limited.

    2. Allow time to meld. Place the dip in the fridge for at least an hour to allow the flavors to develop and the dip to get nice and cool.

    3. Top with fresh ingredients. Whether you use tomatoes or pomegranate, a little red goes a long way to brighten up a mutabal salad!


    SERVING TIPS

    Serve this mutabal salad with just about any dipping vessel! I go straight to veggies, like cucumbers, cherry tomatoes, carrots, and sugar snap peas. Pita bead and pita chips are a popular option for digging into this Arabic eggplant dip with.

    STORAGE TIPS

    Store in the fridge for about 5-7 days. It's a great dip to have on hand and use alongside lunches or dinners throughout the week.

    WHY THIS RECIPE WORKS

    This is the authentic way to create this popular arabic eggplant dish! Made the way that many families prepare this dip recipe.

    I've included the oven roasting method for the eggplants to make it as easy as possible and an approachable recipe for any cook!

    FAQ

    Is mutabal good for health?

    It absolutely is! It's full of healthy ingredients and topped with fresh ingredients to create a salad-like dip! Tahini, yogurt, eggplants, lemon, and garlic are wholesome and nutritious food when added to any dish, let alone make up a dip on their own.

    Do you peel eggplant before roasting?

    Nope! You don't need to peel eggplants before roasting them since the skin is completely edible! Most recipes like this dip, you need the insultation from the skin to properly roast the eggplant, but don't end up eating the skin itself.

    If you prefer to eat the skin, then be sure to wash and dry them well prior to cooking. The larger eggplants might have tougher skin than the younger and smaller eggplants, so be mindful of how to choose the right eggplant.

    What is the secret to cooking eggplants?

    Eggplants can tend to be bigger if undercooked, so cooking them properly is key! Because they're mostly made up of water, which is about 80% of what makes an eggplant, making sure it evaporates during the cooking process will be the number one secret to a good cooking method. I prefer to roast in a high heat oven, while turning them every 15-20 minutes to ensure they're roasting properly. The end result should be a smooth textured eggplant!

    MORE DIP RECIPES

    As you probably know by now, Lebanese Baba ghanouj is another eggplant dip that has a couple slight differences from this recipe.

    When craving Middle Eastern food but wanting something other than eggplants, turn to this silky smooth Lebanese Hummus recipe. It has a bright and citrusy flavor, unlike most recipes out there!

    If you're anything like me, you love seafood! I make this dip whenever I can! It's full of crab and packed with other flavors from the artichokes, cheese, and garlic. Give this Hot Crab Spinach and Artichoke Dip a try!


    I LOVE HEARING FROM YOU! When you make this dish, please RATE using the ⭐️stars in the recipe card, and COMMENT at the end of the page how you enjoyed this dish. I love to connect with you in the comments section.

    Make sure to share this recipe with others (there's an easy SHARE on FB button in the recipe card!) or post your picture on Instagram and tag @theperfecttide.

    mutabal topped with olive oil diced tomatoes sumac and parsley with a spoon in the dip while the bowl is over black towel and cut lemon nearby

    Authentic Mutabal (Moutabel Dip)

    Authentic Mutabal Salad is a flavorful and popular dip in Middle Eastern cuisine. It's made using roasted eggplants, tahini, lemon, and yogurt to create this creamy and smoky dip! It pairs well with just about any Mediterranean-inspired dish!
    5 from 3 votes
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 50 minutes mins
    Total Time 55 minutes mins
    Course Appetizer
    Cuisine Arabic, Lebanese, Mediterranean, Middle Eastern
    Servings 6 servings
    Calories 45 kcal

    Equipment

    • 1 Food Processor
    Prevent your screen from going dark

    Ingredients
      

    • 2 whole eggplants
    • ¼ cup tahini
    • 4 tablespoon full-fat greek yogurt
    • 1 whole lemon , squeezed for juice
    • 3 cloves garlic , medium-sized, use more if yours are small
    • 1 teaspoon smoked salt see note

    Garnish

    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon finely chopped fresh parsley
    • 1 teaspoon sumac or paprika
    • 2 tablespoon finely chopped tomatoes or pomegranate seeds

    Instructions
     

    • Preheat the oven to 425°F.
    • Wash and dry the eggplants and place them on a baking sheet. Pierce them about 6 times with a fork to allow proper venting.
    • Bake for 45-55 minutes, turning every 15 minutes. They should deflate when cooked properly. Check for doneness to make sure they don't overcook and become dry.
    • Remove them, cut a slit down the center and allow them to cool completely before handling.
    • Once cooled, remove the inside and place in a food processor with tahini, yogurt, lemon juice, garlic, and salt.
    • Blend for a few minutes, until combined and completely smooth.
    • Plate in a bowl, top with optional garnishes like olive oil, parsley, and tomatoes. Enjoy with pita bread.

    Notes

    Smoked salt: If you don't have it, use a dash of liquid smoke or omit and use regular salt.
     
    Storage: Store in an airtight container in the fridge for up to 5 days.

    Nutrition

    Serving: 1gCalories: 45kcal
    Keyword arabic eggplant, aubergine dip, eggplant recipe, moutabal, moutabel, mtabel
    Loved this recipe?Give us a 5 star review & Share!

    Hi! I'm Suzy, welcome to my blog! The Perfect Tide is a hub of Mediterranean and seafood recipes and experiences from my Lebanese Mediterranean upbringing, as well as my family's current life on the Pacific Coast. You will find traditional and modernized Mediterranean recipes, and unique Seafood recipes I cook up that I'd love to share with you. Happy cooking, from my dinner table to yours!

    • Facebook
    • Link to our Youtube Channel
    • Instagram
    • Pinterest

    More Mediterranean Recipes

    *As an Amazon associate, I earn from qualifying purchases from qualifying purchases through the links at no extra cost to you.

    More Recipes

    • fish collars broiled on black plate
      Best Broiled Fish Collars
    • blueberry toast with prosciutto and goat cheese and herbs
      Blueberry Toast
    • homemade blueberry vodka in a mason jar
      Blueberry Vodka
    • blueberry gin and tonic cocktail with a bowl of fresh blueberries and lime wedges
      Blueberry Gin Cocktail

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sarah

      June 03, 2023 at 6:35 am

      I usually grill year-around, so if grill the eggplants, how do I know when they’re done?

      Reply
      • Suzy Sakamoto

        June 03, 2023 at 10:59 am

        Hi Sarah! The eggplants will start deflating as they cook. Another good way to check if eggplants are done cooking is to make a small cut and check if the inside is soft. If it's soft then it's ready to come off the grill. Thank you for such a good question. Good luck and enjoy! -Suzy

        Reply

    Primary Sidebar

    suzy-seafood-mediterranean-food-blogger

    Hi, I'm Suzy! Welcome to my Pacific Coast kitchen!

    Here you will find authentic Mediterranean recipes and a variety of fresh seafood recipes that are easy to achieve, feature fresh ingredients, and are packed with flavor! We aim for a catch-and-cook lifestyle for our family, and my seafood recipes are tested, perfected, and easy to re-create! Subscribe to get them via email.

    More about me

    Popular

    • fish fillet cooked in air fryer with roasted air fries carrots and parsnips
      Easy Air Fryer Frozen Fish
    • Cajun Dungeness Crab Boil
    • cooked crab in a pot crab legs crab sections and whole crab cooked
      The Easiest Way to Cook Crab
    • crab melts on english muffins with tomato and cheese
      Crab Melt on English Muffins

    Seasonal

    • sugar and salt rim with dark red alcoholic drink fresh huckleberry margarita
      Fresh Huckleberry Margarita
    • seafood boil recipe with butter sauce on the table
      Seafood Boil
    • Baked whole rockfish canary rockfish with thyme, lemon slices in white baking dish
      Baked Whole Rockfish Recipe
    • razor clam spaghetti with white sauce sauce angel hair pasta mushrooms red peppers parsley garnish
      Razor Clam Spaghetti with Wine Sauce

    Footer

    ⬆️ back to top

    ABOUT

    • ABOUT
    • Privacy Policy
    • Terms & Conditions

    NEWSLETTER

    • SIGN UP FOR FREE RECIPES

    CONTACT

    • CONTACT
    • FACEBOOK
    • INSTAGRAM
    • PINTEREST

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ©️ 2023 THEPERFECTTIDE