If you’ve ever been to a Mediterranean or Middle Eastern mezze table, chances are you’ve tasted the magic of moutabal, a creamy, smoky, tangy eggplant dip that’s often mistaken for baba ganoush. While they share some similarities, moutabal stands apart with its creamy tahini base and a punch of garlic and lemon. It’s incredibly simple, plant based, and made almost entirely with pantry staples. Plus, it’s the perfect use for roasted eggplant flesh.
Whether you’re scooping it up with warm pita or slathering it on sandwiches, this recipe brings deep, earthy flavor with minimal effort. Let’s get into it!
đź“ť Ingredients:
- 2 medium eggplants
- 2–3 tablespoons tahini (to taste)
- 1–2 garlic cloves, minced
- Juice of 1 lemon
- Salt, to taste
- 1 tablespoon olive oil (plus more for garnish)
- Optional toppings: chopped parsley, pomegranate seeds, smoked paprika
🔥 Instructions:
1. Roast the Eggplants
Preheat your oven to 425°F (220°C). Prick the eggplants a few times with a fork, place them on a baking tray, and roast for 35–40 minutes, turning once or twice, until the skin is charred and the flesh is soft and collapsed. For a smokier flavor, roast them over an open flame or grill.
2. Scoop the Flesh
Let the roasted eggplants cool slightly. Peel away the skin and scoop out the soft flesh. Place it in a strainer and let it sit for 10 minutes to remove excess moisture.
3. Mix the Moutabal
Transfer the eggplant flesh to a mixing bowl. Add tahini, lemon juice, garlic, and salt. Use a fork or a hand blender to mash and mix until creamy but slightly textured. Taste and adjust seasoning or tahini/lemon to your liking.
4. Serve It Up
Spoon the dip into a shallow dish. Drizzle with olive oil and sprinkle with your favorite toppings fresh herbs, a pinch of paprika, or a few pomegranate seeds add beautiful contrast and flavor.
5. Enjoy
Serve with warm pita bread, fresh vegetables, or as part of a mezze spread. It keeps well in the fridge for up to 4 days.
🌟 Tips for the Best Moutabal
- Roast, don’t boil. Roasting gives moutabal its signature smokiness.
- Use good tahini. A smooth, high quality tahini makes a huge difference in flavor and texture.
- Let the eggplant drain. Removing excess moisture prevents a watery dip.
- Customize it. Like a kick? Add a pinch of cayenne or smoked chili flakes.
🌱 Quick Homemade Tahini Recipe.
Ingredients:
- 1 cup sesame seeds (hulled for a smoother texture)
- 2–4 tablespoons neutral oil (like light olive oil, grapeseed, or sunflower)
🥄 Instructions:
- Toast the Sesame Seeds (Optional but Recommended)
Place sesame seeds in a dry pan over medium heat. Stir constantly for 3–5 minutes until they’re lightly golden and fragrant. Don’t let them brown too much it can turn bitter. - Cool the Seeds
Let them cool completely before blending. - Blend Until Smooth
Transfer toasted seeds to a food processor or high-speed blender. Pulse until crumbly, then slowly add the oil a tablespoon at a time while blending. Scrape down sides as needed. - Blend Until Creamy
Continue blending until very smooth and pourable. Add more oil if needed to reach desired consistency. - Store
Pour into a clean jar and store in the fridge for up to a month. Stir before each use.
âś… Tips:
- Use hulled white sesame seeds for the smoothest, least bitter tahini.
- Roasted sesame seeds give a deeper flavor; raw seeds will result in a lighter taste.
- Great for sauces, dressings, dips (like hummus or moutabal), or drizzled over roasted veggies!
Check out there recipe for Baba Ganoush here:    • Baba Ganoush (Super Delicious Mediter… Â
Frequently Asked Questions:
1. What’s the difference between moutabal and baba ganoush?
Baba ganoush usually includes chopped tomatoes, onions, and sometimes yogurt or mayonnaise. Moutabal is more tahini-forward and often smoother and simpler.
2. Can I make this ahead of time?
Yes! Moutabal actually tastes better after a few hours in the fridge, giving the flavors time to meld.
3. Is moutabal healthy?
Definitely. It’s low in carbs, rich in fiber, and full of healthy fats from tahini and olive oil.
4. Can I freeze moutabal?
It’s best fresh, but you can freeze it in an airtight container for up to a month. Thaw in the fridge and stir well before serving.
5. What should I serve with moutabal?
Classic pairings include pita bread, cucumber sticks, olives, falafel, or as a side to grilled veggies or rice dishes.