Moutabal is a smoky Middle Eastern eggplant dip without tahini, silky, bold, and beautifully fresh. With tender charred eggplant, garlic, lemon, mint, and a hint of chili, this dip is packed with flavor and loved across the Levant.
Moutabal is one of those simple dips that leaves a lasting impression. I’ve enjoyed this recipe since learning it from my son’s Palestinian Grandfather, and while it differs from the Lebanese baba ganoush version I grew up with, I absolutely adore it, especially for being an authentic eggplant dip without tahini.
If you love bold Middle Eastern dips like zucchini baba ganoush, or hommus, then this version is a must-try. I usually serve it alongside falafel, cauliflower with tahini, and tabouli for a full mezze spread, or tucked into wraps with fresh herbs and greens.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
For this recipe, globe eggplants are the star. Their size makes them easy to handle and ideal for charring over an open flame. Once softened and smoky, their flesh becomes the base for this dip.
To that, I add fresh long green chili, which brings a gentle warmth. Garlic is crushed finely, but you can chop it with the eggplant if you like a stronger hit. Lemon juice brings brightness, and a handful of finely sliced fresh mint leaves gives that signature coolness. A good sprinkle of salt pulls it all together, and finally, a drizzle of extra virgin olive oil on top enhances the flavor.
If you’d like to make this dip lighter, a spoonful of dairy-free yogurt works well. Some also like to add herbs like parsley or even a dash of pomegranate molasses for a little tangy sweetness.
Janelle's Tips
The eggplants are best charred directly over a flame for maximum smokiness. No need to pierce them, just turn them every few minutes until blackened and collapsed.
I always char my eggplants just enough to bring out that smoky flavor while still making the skin easy to peel. The more charred they are, the deeper and darker your moutabal will turn out, but there’s a catch. Over-charring makes it harder to separate the blackened skin, which can end up speckled through the flesh. You can see how I’ve done mine in the next photo.
Once peeled, be sure to strain any excess moisture if rinsing the flesh, so the dip stays creamy and not watery.
Want a chunky texture? Chop the garlic and chili straight into the eggplant flesh before mixing, it’s a bolder, more rustic finish.
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.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Moutabal
Ingredients
- 2 medium Globe eggplants about 800g (28¼oz)
- ½ Long green chili finely diced, almost minced. (or to taste)
- 1 small Garlic clove crushed. (or to taste)
- 1 tablespoon Fresh lemon juice (or to taste)
- 1 tablespoon Extra virgin olive oil
- 5-6 medium Fresh mint leaves finely sliced
- ¾ teaspoon Salt (or to taste)
Instructions
- Place the eggplants directly over a flame and roast for 18–20 minutes, or until softened and charred all over. Set aside to cool for 20–30 minutes. (See Note 1)
- Once cool, use your hands to peel off all the skin. Be sure to remove any blackened bits. (See Note 2)
- On a chopping board, finely chop the eggplant flesh until no chunks remain.
- Transfer to a bowl and mix with the crushed garlic, minced chili, chopped mint leaves, salt, and freshly squeezed lemon juice. Mash and combine everything using a fork. Taste and adjust seasoning as needed.Transfer to a serving plate, drizzle with olive oil, and garnish if desired. Serve at room temperature or chilled.
Video
Notes
- Note 1: There is no need to pierce the skin of the eggplant before roasting.
- Note 2: If any charred skin remains stuck to the flesh, you can rinse the eggplant in a sieve under cold water to remove it. If you do this, gently press out any excess water afterward.
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.
Mervet
Marvellous. Easy, fresh and delicious.