Delicious Moutabal (Eggplant Dip Without Tahini)

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, mint and garlic dressed in lemon and extra virgin olive oil.

What Is Moutabal

In cooking, the Arabic word "moutabal" refers to food that has been mashed and flavored (spiced).

Colloquially it is used to refer to this eggplant dip recipe, however, there are other variations of moutabal, e.g., with zucchini.

There are also variations of this moutabal recipe, some may call for the use of additional spices, or herbs, tahini and or yogurt.

Additionally, some like to use tomatoes and bell peppers (capsicum).

Why do these recipes differ? It varies between regions and family recipes.

How To Pronounce Moutabal

Moutabal is pronounced as moo·tab·bal.

However, different regions can pronounce it as mm·tab·bel. This is how I pronounce it, I am of Lebanese heritage.

Moutabal vs Baba Ganoush

There is a lot of misinformation about moutabal vs baba ganoush, let me set things straight.

Moutabal and baba ganoush are the one and same dip.

There are two names as they are called differently between different Middle Eastern regions, but every Middle Easterner knows they are the same. (It's the same as one country saying eggplant versus another country saying aubergine).

Essentially, one name is more prominent in one area over another.

The base recipe is the same, with the key ingredient being smokey eggplant.

Then, each region or family recipe will have its own spin. For example, my Lebanese baba ganoush features dried mint, which isn't very common.

Why You'll Love This Recipe

• This moutabal recipe was taught to me by my son’s Fahlestinia grandfather, I was curious about the difference between their version and our Lebanese version. This version is an eggplant dip without tahini.
• A great use of globe eggplants, Middle Eastern folk love them, try this moussaka from Lebanon.
• The smokey flavor is so pleasant.
• This dip can be made on a gas-stove top or bbq/grill or coals.
• Dietary friendly - naturally vegan and gluten free. Can also be prepared without any oil.

Ingredients You'll Need

• Globe eggplants are the very big eggplants, these work well as they are easy to handle and contain lots of flesh even after cooking.
• Minced fresh long green chili will add some kick to it. Add as much as you can handle.
• Crushed garlic clove, you can add as much of this as you like.
• Freshly squeezed lemon juice, again you can add as much as you like.
• Finely sliced fresh mint leaves add coolness to this dip. You can add as much as you want.
• Salt to taste, this will enhance all the flavors. 
• Extra virgin olive oil to top the moutabal. This helps to bring all the flavors together. You can leave this off if you prefer.

Ingredient Variations

This is a base moutabal recipe that is delicious as it is, however, you may wish to add some dairy free natural yogurt, which will help to lighten it up.

Or other herbs such as parsley.

If you like a bit of sweet and sour try adding a spoonful of pomegranate molasses, this will darken the dip a little.

How to Make Moutabal

Char the eggplants by placing them over a direct flame for 18-20 minutes, or until soft and charred. Let the eggplants cool, for about 20-30 minutes. Please note, you do not need to pierce the skins, the eggplants will not explode.

Peel the eggplants with your hands removing all the skin, try and keep the eggplant intact as you want to avoid bits of black charred skin, which if there is, you can run the eggplant under cold water. This will wash these away. If you do this, place the flesh into a strainer and gently press out the excess liquid. 

Place the smokey eggplant flesh on a chopping board and chop it up 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.

Storage

Place the eggplant dip sealed in an airtight container in the fridge for up to 5 days.

If the dip releases some liquid, you can discard the liquid or try mixing it together again.

More Middle Eastern Eggplant Recipes

Eggplants are awesome for stuffing, try my stuffed eggplants from Lebanon, they are so good!

You might also be curious to know about the hummus vs baba ganoush.

Or if baba ganoush is vegan.