Roasted Aubergine Dip Recipe (Moutabal)

Roasted aubergine dip is a creamy and smoky Middle Eastern eggplant dip, that is combined with lemon juice, tahini paste, garlic, and olive oil. It is a popular appetizer traditionally served with pita bread.

This post is originally published in July 25 2020

What makes this roasted eggplant dip unique is that we cook the eggplant, or aubergine, over fire until the skin is charred and the flesh is soft. Roasting it over fire is what gives the smoky flavor to the eggplant, enhancing the flavor of this recipe. To make it a creamy dip, we mix it with roasted sesame paste called tahini paste, which we combine with lemon juice, grated garlic, olive oil, and other seasonings in the food processor.

In the Levantine countries of the Middle East, this dish is called Moutabal, which is completely different from Baba Ganoush. Many Westerners and other foreigners assume that Baba Ganoush is a creamy and smoky aubergine dip, which is not true at all. Baba Ganoush doesn’t contain tahini paste and is usually combined with onions, pomegranate molasses, and tomatoes.

As a half Middle Eastern, it is one of my favorite eggplant dishes in Levantine cuisine, which I always eat with kuboos or pita bread. When I was staying with my relatives in Jordan for vacation, they occasionally served us this eggplant dish during breakfast, which is mouthwatering. Because it reminds me of home, I made my own Middle Eastern roasted aubergine dip called Moutabal which is a simple and straight-forward recipe.

Recipe Ingredients

Here are the ingredients you need to make Moutabal:

Aubergine: Because I live in an Asian country, I am using a long-shaped aubergine or eggplant, but you can use any type of aubergine or eggplant, such as Italian or Globe, since it doesn’t matter at all. I like to roast it over the fire since this is what gives it a smoky flavor.

Tahini Paste: This is roasted sesame seed paste that has a thick and pasty texture. You can find it in most Middle Eastern grocery stores, or you can make homemade tahini paste.

Garlic: I am using either freshly grated or minced garlic, which gives a strong aromatic flavor to my dish.

Lemon Juice: The lemon will add a mild tangy flavor but won't overwhelm the eggplant dip. It will also balance the overwhelming flavor from the garlic.

Olive Oil: The olive oil is going to give a smooth and silky texture to my dip, and it is also used to drizzle the moutabal during serving. Like lemon juice, it will help balance the flavor from the garlic.

Paprika: Paprika doesn’t add much flavor, but it is used for garnish and to add color to my dish.

Salt: Like most recipes, you need salt to season the eggplant dip, or else it will be bland.

How to make Moutabal?

My roasted aubergine dip is a simple recipe since it only takes less than 15 minutes, and I only use 6 ingredients (excluding salt).

• Firstly, I pierce the eggplant with a fork before placing it directly over the flame on the gas stove burner.
• Use tongs to turn it from one side to another until the skin becomes charred and the flesh inside is soft. You want to make sure you turn it occasionally so it is cooked evenly and prevent burning.
• Once the eggplant is charred and tender, I remove it from the fire using tongs and transfer it onto a plate to let it cool down. After that, I peel and discard the charred skin of the eggplant.

• Next, I transfer the flesh of the eggplant into the food processor and add the tahini paste, lemon juice, minced garlic, olive oil, and salt. Switch on the food processor until it achieves a creamy consistency.

• After that, I transfer the moutabal into the plate and drizzle it with olive oil. Lastly, sprinkle paprika over the fork and then press it into the dip to create a decorative pattern. Serve this with pita bread.

What to serve Moutabal with

• Traditionally, we serve roasted aubergine dip with other vegetarian mezze platters such as hummus, Muhammara, makdous, or raw vegetables like cucumber or carrots. If you don’t like raw vegetables, you can make a vegetarian salad dishes like Couscous Tabbouleh or Arabic salad.
  
• Optionally, you can also serve it with other meat-based mezze platters such as scrambled egg, galayet bandora, or kofta with tahini.
  
• Of course, the most important of all, you have to eat this with Arabic pita bread like kuboos or khameer bread. Without it, you can’t serve a mezze platter, and it's weird to eat it without it.

Tips and Hints

• If you want to achieve a smoother or creamier texture, you can add 2 tablespoons of plain yogurt to the food processor. Alternatively, you can add one more tablespoon of olive oil and lemon juice.
• I highly recommend using extra virgin olive oil since it has a stronger flavor and is more nutritious than ordinary olive oil.
• Use garlic confit for natural sweetness and a less overwhelming garlicky flavor.
• If you prefer a healthier cooking method, you can bake it in the oven or steam it.

Question and Answers

📋 Recipe Card

Roasted Aubergine Dip (Moutabal)

Saif Odeh

Roasted aubergine dip is a creamy and smoky Middle Eastern eggplant dip, that is combined with lemon juice, tahini paste, garlic, and olive oil that is traditionally served with pita bread.

4.90 from 29 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Appetizers and Snacks

Cuisine Middle Eastern, Arabic

Servings 3 people

Calories 212 kcal

Equipment

• 1 Food Processor To puree the eggplant and the rest of the ingredients

Ingredients

  

1x2x3x

• 2 long-eggplant
• 3 tablespoons of tahini paste
• 2 tablespoons of lemon juice
• 2 cloves of garlic minced
• 2 tablespoons of extra virgin olive oil more for drizzling
• Salt for taste
• Paprika for garnish

Instructions

 

• First, pierce the eggplant with a fork before placing it directly over the flame on the gas stove burner.
• Use tongs to turn it from one side to another until the skin becomes charred and the flesh inside is soft. Ensure it is turned occasionally for even cooking and to prevent burning.
• Once the eggplant is charred and tender, remove it from the fire using tongs and transfer it onto a plate to let it cool down.
• After that, peel and discard the charred skin of the eggplant.
• Next, transfer the flesh of the eggplant into the food processor and add the tahini paste, lemon juice, minced garlic, olive oil, and salt. Switch on the food processor until it achieves a creamy consistency.
• After that, transfer the moutabal into the plate and drizzle it with olive oil.
• Lastly, sprinkle paprika over the fork and then press it into the dip to create a decorative pattern. Serve this with pita bread.

Video

Notes

• For healthier method, you can bake the eggplant in the oven instead roasting over open flame.
• Extra Virgin Olive oil have stronger flavor than other olive oils making this eggplant dip tastier.

Nutrition

Serving: 1gCalories: 212kcalCarbohydrates: 11gProtein: 3.9gFat: 18.2gSaturated Fat: 3gPolyunsaturated Fat: 9gSodium: 600mgPotassium: 253mgFiber: 3.6gSugar: 3.7gCalcium: 85mgIron: 2mg

Keyword Aubergine Dip, moutabal

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