Mutabal (Moutabal) Recipe

published October 30, 2024

4.95 from 39 votes

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Mutabal (Moutabal), made from scratch, will truly amaze you. It’s worth making because you will never, ever get this fresh and smoky flavor from store-bought versions, not at local Lebanese stores nor in the large containers you see at grocery stores. It’s so incredible!

Moutabal dip served on an oval white plate, garnished with parsley leaves and pomegranate seeds.

Homemade mutabal is super simple to make! Just smoke some eggplant, then mix it with tahini, a bit of garlic, and a splash of lemon juice. It’s perfect for scooping up with pita bread or adding to a mezze platter alongside creamy homemade hummus and tabbouleh salad. Plus, it’s a tradition to serve it with kofta kebab and beef shish kabob. You need to give it a try—it will be a hit at any gathering!

Watch how to make it

Ingredients

Italian or Globe/American Eggplant: These types have a deep purple color and a meaty texture. Choose firm, heavy-for-their-size oval eggplants for fewer seeds and a meaty texture.
Tahini: Adds creaminess and a slight nuttiness. You can make homemade tahini in minutes.
Olive Oil: Drizzle before serving for a rich finish.
Lemon Juice: For a bright, tangy contrast.
Garlic Clove: Gives a sharp, aromatic kick.
Salt: To taste, for seasoning.

To Garnish, optional:

Pita Bread: Because you need something to scoop it all up.
Pomegranate Seeds: For a pop of sweet juiciness.
Parsley Leaves: A sprinkle for some fresh vibes.

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

How to make mutabal

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 option, check the recipe card 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. Add salt, garlic, tahini, and lemon juice, and mix well. Taste and adjust the seasonings if necessary.

Finally, drizzle some olive oil over mutabal and, if you like, sprinkle with fresh parsley and pomegranate seeds for a pop of color and flavor. Enjoy with Lebanese Pita bread!

Simple Smoky Eggplant Dip ( Moutabal) in a bowl with pita bread

If you try this mutabal recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

moutabal eggplant dip in bowl and topped with herbs and pomegranate

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Mutabal (Moutabal) Recipe

4.95 from 39 votes

By: Samira

Authentic Mutabal (Moutabal) recipe – made at home! The secret to its incredible smoky flavor lies in grilling the eggplants until they char and smoke.

Cook Time: 15

Total Time: 15

Servings:

Ingredients

To garnish (optional)

▢ 1 Tbsp pomegranate seeds
▢ a few leaves of parsley
▢ 1 Pita bread

Instructions

Cook the eggplant over a medium open flame until soft and easily pierced with a skewer or knife, about 4-5 minutes per side. (For a roasted option, see the recipe notes.)
Let the eggplant cool completely, or cover it for 20-30 minutes. Then peel off the charred skin, which should slide off easily. For any stubborn bits, gently wipe with tissue paper. Avoid washing the eggplant under water.
Mash the eggplant flesh in a bowl using a fork. You can also use a blender or food processor.
Add salt, garlic, tahini, and lemon juice, and mix well. Taste and adjust the seasonings, if necessary.
Top the eggplant mixture with olive oil and sprinkle with parsley and pomegranate seeds. Enjoy it along with Lebanese Pita bread!

Video

Notes

If you can’t use an open flame, then this recipe can be adapted to a roasted eggplant dip. Use a knife or fork to pierce the skin of the eggplant in a few places and bake it in the oven for about 30 minutes at 400ºF/200ºC. To get the smoky flavor, finish it off by grilling/broiling the eggplant for a further 5-10 minutes until the skin is charred.

Mutabal can be prepared in two ways: mashed by hand or in a blender/food processor. I always prepare it by hand for a slightly chunkier texture. However, for a smooth hummus-like texture, feel free to blend it all up in a blender.

To store: This Moutabal can be served at room temperature or chilled. It can be kept fresh in an airtight container in the fridge for 3-5 days or frozen for up to a month.

Course: Side, Snack

Cuisine: Lebanese

Freezer friendly: 1 Month

Shelf life: 5 Days

Nutrition

Serving: 1g, Calories: 207kcal, Carbohydrates: 22g, Protein: 5g, Fat: 14g, Saturated Fat: 2g, Sodium: 301mg, Potassium: 679mg, Fiber: 9g, Sugar: 11g, Vitamin A: 58IU, Vitamin C: 22mg, Calcium: 45mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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