moutabal

Mutabal&nbsp;is a smoky Middle Eastern dip made with eggplant. This is a beautiful, creamy dip and is a wonderful way to use brinjal or eggplant.

Mutabal Recipe

Eggplant

Onion (Chopped)

tbsp Tahini (Mix 2 part sesame seeds

Lemon

tsp Garlic (Chopped)

Greek Yogurt

Salt

tbsp Extra Virgin Olive Oil

Wash the eggplant and pat dry.

Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.

Remove the blackened skin of the eggplant.

Add the flesh and remaining ingredients in a blender and just blend to am ke a smooth dip.

Garnish with olive oil, coriander and pomegranate kernels.

Serve with pita or any other crackers.

<p>A beautiful and simple Arabic aubergine dip with a slight spicy kick. This Moutabal is perfect served with warm pitta bread or crudites </p>

Moutabal (Arabic Aubergine Dip)

aubergine / eggplant

tsp tahini

garlic, crushed

green chilli pepper – seeds removed & finely diced

olive oil

lemon juice

parsley

pomegranate seeds & pinch paprika to serve

Slice the aubergine in half and place, sliced side down, on a baking sheet covered with baking paper. Place the tray in the center of the oven for 30 minutes or until tender. The flesh should feel like the skin has almost collapsed from it. Allow to cool.

Once cooled, peel the skins from the aubergines.

In a blender, combine the tahini, garlic, chilli pepper, lemon juice, olive oil, parsley and aubergine flesh. See note 1. Season well &amp; blitz.

Spoon into a serving bowl and decorate with the pomegranate seeds and paprika (dip a slighly wet fork into the paprika to get those pretty decorative lines). Serve with pitta bread and / or crudites. 

We made this as a cold mezze (and the beetroot hummus from this site) for a Middle Easter BBQ and we’re pleased with the consistency. I was especially thankful for the tip to cook the eggplants / aubergines until they looked like they were collapsing from the skin. I think I’ve been undercooking them in the past.

A delicious moutabal recipe for those who want an authentic eggplant dip without tahini from the Middle East. Imagine smokey creamy eggplant with hints of fresh chili and garlic dressed in lemon, mint and extra virgin olive oil

Easy Moutabal (Middle Eastern Eggplant Dip Without Tahini)

eggplants

½ Long green chili

lemon juice (Or to taste)

tablespoo Extra virgin olive oil

5-6 medium Fresh mint leaves (finely sliced)

Salt (or

Step 1

Place the eggplant over a direct flame for 18-20 minutes, or until soft and charred. Let the eggplants cool, for about 20-30 minutes. See note 1.

Step 2

Using your hands remove all the skin. Do not leave any bits of black charred skin. See note 2.

Step 3

On a chopping board and chop up the eggplant flesh until it has no chunky pieces. Add it to a bowl with crushed garlic, minced chili, finely sliced mint leaves, salt and lemon juice. Combine everything together with a fork. Do a taste test and adjust as needed. Serve the moutabal in a serving plate and top with extra virgin olive oil and any garnishes. Serve at room temperature or chilled

https://mediavine-res.cloudinary.com/video/upload/t_original/v1692178910/tcxpyzigocgcilrsarl9.mp4

A delicious moutabal recipe for those who want an authentic eggplant dip without tahini from the Middle East. Imagine smokey creamy eggplant with hints of fresh chili and garlic dressed in lemon and extra virgin olive

Easy Moutabal Recipe

Authentic Mutabal (Moutabal) recipe - made at home! The secret to its incredible smoky flavor lies in grilling the eggplants until they char and smoke.

Mutabal (Moutabal) Recipe

eggplant

tahini

lemon

garlic

tsp salt

pomegranate seeds

Pita bread

Cook the eggplant over a medium open flame until soft and easily pierced with a skewer or knife, about 4-5 minutes per side. (For a roasted option, see the recipe notes.)

Let the eggplant cool completely, or cover it for 20-30 minutes. Then peel off the charred skin, which should slide off easily. For any stubborn bits, gently wipe with tissue paper. Avoid washing the eggplant under water.

Mash the eggplant flesh in a bowl using a fork. You can also use a blender or food processor.

Add salt, garlic, tahini, and lemon juice, and mix well. Taste and adjust the seasonings, if necessary.

Top the eggplant mixture with olive oil and sprinkle with parsley and pomegranate seeds. Enjoy it along with Lebanese Pita bread!

What do you do if your eggplant has a lot of seeds? Do you remove them or just mash them in?

Clear instructions and great taste, thank you very much ;)

A very delicious dish &lt;3 Thanks a lot for the step by step recipe and all the details, I love that and it really helped me making it (3

https://content.jwplatform.com/videos/k0tzSnGb.mp4

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Top 4 moutabal recipes from across the web

The most viewed moutabal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mutabal Recipe

Moutabal (Arabic Aubergine Dip)

Easy Moutabal (Middle Eastern Eggpl...

Mutabal (Moutabal) Recipe

The most viewed moutabal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine