This delicious homemade vegan authentic Moutabal is a simple 5-ingredient smoked eggplant dip, perfect for eating with pita bread and for mezze platters

Eggplant (or aubergine in some countries) is one of my favorite versatile ingredients. It can be stuffed, roasted, grilled, marinated, and now smoked—for a delicious smoked eggplant dip. This eggplant dip, also called Moutabal, is a simple 5-ingredient dip, fairly similar to baba ganoush but with a few tweaks. It is one of my favorite Lebanese foods.

Baba Ganoush vs Moutabal

There is a lot of confusion about this, especially as even certain restaurants seem to get it wrong. Moutabal is a Middle Eastern eggplant dip that is very similar in taste to baba ganoush. So, what exactly is the difference between baba ganoush and moutabal?

Well, they both have the base of smoked eggplant, but otherwise, their ingredients can differ quite drastically. Moutabal combines the eggplant with homemade tahini, olive oil, and garlic (and, in some cases, thick yogurt). Meanwhile, baba ganoush contains chopped tomatoes, pomegranate molasses, sometimes walnuts, and plenty of herbs.

Some people say that the main difference between the two is the lack of tahini. However, as you’ll see on my blog, I add tahini to my homemade Baba ganoush, too – that’s the way I’ve grown up doing it. In fact, even Google labels the ingredients of moutabal and baba ganoush as one and the same.

No matter which dip you’re trying to make, the recipe differs wildly all over. This is one of those recipes that vary from family to family, as each grandmother has their unique take on exactly how much of each ingredient to add.

For example, this particular recipe does not use yogurt. The eggplants are also cooked without fat, leaving you with a very light, delicious vegan smoked eggplant dip. 

Why try this Moutabal eggplant dip recipe now?

If you’ve already had a chance to check out my Eggplant Salad or Miso-Glazed Eggplants, then you’ll know that I love eggplant. Not only are they delicious when prepared correctly, but they are also packed with nutrients and health benefits. These include aiding brain cell membrane function and blood flow to the brain, reducing LDL cholesterol levels, and even aiding heart health. You can read more about the various benefits on my Summer eggplant salad recipe!

Also, I know that this dip can be found in shops. However, this simple, homemade Moutabal is so much better than any store-bought version you’ll find! With only a few ingredients, most of which are probably already in your kitchen, and 15 minutes of your time, you can whip up this delicious eggplant dip topped off with pomegranate and parsley!

This eggplant dip is dairy-free, vegan, gluten-free, nut-free, low carb, and extremely delicious! Plus, when ready, it can be served with some homemade pita bread, or as part of a mezze platter with the best hummus, tabbouleh, Lebanese Spicy Potatoes Batata Harra,  Gluten-free Muhammara Dip (Roasted Red Pepper Dip), or my delicious green falafel, etc.

The ingredients

• eggplant (aubergine)
• tahini
• olive oil
• lemon juice
• garlic clove
• salt, to taste

To Garnish, optional:

• pomegranate seeds
• parsley leaves
• Pita bread

Read the recipe card for full ingredient amounts, instructions, and notes. 

How to make smoky eggplant dip recipe

First, prepare the eggplant by cooking it over a medium open flame until it is soft and you can pierce it easily with a skewer or knife. This usually takes around 4-5 minutes for each side and is the best way to obtain that delicious smoky flavor. (For a roasted eggplant dip option, check the recipe notes.)

Leave the eggplant to cool completely, or cover for 20-30 minutes, and then remove the charred skin. It should come off easily. If there are a few bits that are stuck, use bits of tissue paper to help remove them – just don’t rinse them underwater, or you’ll remove the smoky flavor and affect the texture.

Mash the eggplant flesh in a bowl using a fork. You can also use a blender or food processor (read my notes for more guidance). Add salt, garlic, tahini, and lemon juice, and mix well. Taste and adjust the seasonings if necessary.

Finally, top the eggplant mixture with olive oil and sprinkle with parsley and pomegranate seeds (I’ll sometimes add a sprinkle of Middle Eastern Pickled Turnips, too). Enjoy with Lebanese Pita bread!

How to store the eggplant dip

This Moutabal can be served at room temperature or chilled. Keep it fresh within an airtight container in the fridge for 3-5 days.

If you have any questions, feel free to ask them in the comments. I’d also really appreciate a recipe rating and any feedback, and feel free to tag me in your recreations on Instagram @Alphafoodie.