Mutabal

This beautiful creamy dip is one you have to try! It’s essentially an eggplant dip, with the addition of extra virgin olive oil, tahini, lemon juice, garlic and salt to taste. It’s such an easy recipe, with barely any prep time and is made from just a few select ingredients.

The smoky flavor comes from charring the eggplant first. You grill the eggplant directly on an open flame. The taste of flame grilled eggplant really takes this eggplant dip to another level.

Once you’ve got your eggplant nice and chargrilled, you make your dip by blending the eggplant with the other ingredients.

Olive oil brings a smooth velvety texture and a nice light Mediterranean flavor to the dip. Garlic is essential, for that unique depth of savory flavor. Lemon juice brings some acidity and tahini adds the all-important earthy, nutty flavor.

With a long history of amazing cuisine, Middle Eastern countries know how to make delicious food! This incredible eggplant dip is no exception!

One of the most traditional mezzes of Middle Eastern cuisine, mutabal originated in that part of the world, most likely Syria or Lebanon.

Mutubal is derived from baba ganoush, which is also a Middle Eastern dip containing very similar ingredients.

Both mutabal and baba ganoush are made using grilled eggplants. In fact, they both contain garlic, lemon and salt too.

The difference comes down to a specific ingredient. In mutabal, tahini, which is a slightly bitter, earthy, nutty paste made from sesame seeds, is added. This adds a very distinct flavor and texture, which really separates one eggplant dip from the other. 

Secondly, baba ganoush is often served with onions, tomatoes and other vegetables, while mutabal is normally just served as a dip, although the Lebanese version is sometimes served with pomegranate seeds and walnuts.

The word mutabal originates from the Arabic word tabala, which means to ‘add fragrance and spice.’ So, as this eggplant recipe is an extra aromatic version of baba ganoush – with the addition of the tahini – it kind of makes sense.

Moutabel is the same thing as mutabal. It’s just a different way to spell it.

Moutabel is not the only alternative spelling. It’s sometimes called moutabal. 

Whether you call it mutabal, moutabel, moutabal, or incredible eggplant dip, it’s delicious either way!

As eggplant is the main ingredient to this moreish Middle Eastern dip, it’s relatively low on the calorie count, although tahini makes up most of the calories.

Mutabal contains about 140 calories per 100g serving. In comparison, hummus is around 160 calories per 100g serving.

First of all, the main ingredient of mutabal, eggplant has a range of health benefits.

It’s rich in nutrients, including essential vitamins and minerals. It’s also high in antioxidants, which can help protect your body against serious diseases.

It could also aid weight loss, help control blood sugar levels and, if it’s high in fiber, can lead to good digestive health.

Want to know what to eat with this delicious creamy Middle Eastern dip? Here’s some inspiration:

Crudités – finely chopped carrot sticks, celery sticks, cucumber sticks, bell pepper strips, or broccoli stalks would make for the perfect finger food to dip in your mutabal

Flatbread – try spooning some mutabal on a delicious homemade flatbread such as this Pakistani favorite aloo ki kachori, for an amazing fusion of flavors.

Crusty bread – you could also keep it simple and spread mutabal on crusty bread. Take it one step further and make a homemade chia seed bread to pair with your eggplant dip

Burnt Aubergine Chilli – This vegan aubergine based dish works fantastically well with mutabal.