This delicious Vegan home-made ‘Moutabal’ aubergine dip is perfect to eat with bread and/or for party platters and gatherings.
Moutabal is an aubergine dip that is very similar in taste to baba ganoush, however, my particular recipe is prepared without the addition of any yogurt, plus the aubergines are cooked without any ‘fat’ and so you’re left with a very light, delicious vegan aubergine dip.
As a side note – to customise this aubergine dip, feel free to add yogurt – I’d suggest labneh or a tart Turkish yogurt or something similar. You can even choose a vegan yogurt alternative of your choice to keep this recipe 100% vegan.
If you’ve already had a chance to check out my healthy, vegetarian aubergine summer salad recipe then you’ll know that I absolutely love Aubergine and think that they are underrated in western cuisine!
Not only can they be absolutely delicious when prepared correctly, but they also contain various nutrients and health benefits, including aiding brain cell membrane function and blood flow to the brain, reducing LDL cholesterol level and even aiding heart health. You can read more about the various benefits on my Summer salad recipe!
Why try this Moutabal recipe now?
I know that this dip is something that can be found in shops – However, this simple, home-made moutabal is absolutely delicious and so much better than any store-bought version you’ll find! Plus, by flame roasting the aubergine you a left with a deliciously rich, smoky flavour
With only a few ingredients ( most you’ll probably have in your kitchen anyway!) and 15 minutes of your time, you can whip up this delicious aubergine dip topped off with pomegranate and parsley! And it is wonderful served with some bread or as part of a mezze platter with hummus, tabouleh, my delicious green falafel etc.
This Moutabal can be served at room temperature or chilled and can be stored in the fridge for 3-5 days.
Feel free to adjust various ingredients to your taste too! I love the fresh lemon taste but some may prefer it with less lemon, garlic or salt. So taste as you go along to find your perfect match!
So, let’s get on with the recipe for this delicious aubergine dip!
Makes: 1 bowl
Preparing Time: 15 minutes (includes cooking times)
- 500-600 g aubergine
- 1.5 tbsp tahini
- 1 tbsp olive oil
- 1/2 lemon
- 1 clove garlic
- pomegranate seeds
- a few parsley leaves
- salt to taste
- Pita bread
- Cook the aubergine over a medium flame, until it’s soft and you can pierce it easily with a skewer or a knife. I char them over a flame as this is the best way to obtain the smokey flavour. It takes about 4-5 minutes for each side.You can also bake them in the over for about 30 mins at 200ºC.
- Let the aubergine cool off completely.
Then you can peel them. If you have bits of charred skin left, you can use some tissue to remove it. Rinsing the cooked aubergine is not recommended as this would remove the smokey flavour.
- Mash the aubergine in a bowl. You can also use a blender or food processor, but mashing it by hand is better.
- Add the tahini, salt, juice of half a lemon and the garlic. Mix well.
- Top with olive oil and sprinkle with parsley and pomegranate seeds. Enjoy with Lebanese pita bread!