Mutabal

Looking for a tasty and healthy dip or spread? Learn how to make mutabal, a Middle Eastern dish made from roasted eggplant, tahini and garlic, in just a few simple steps.

Mutabal, a classic Middle Eastern dip, is a creamy and smoky eggplant-based dish bursting with flavors. To make it, roasted eggplant is blended with tahini, garlic, lemon juice and olive oil until smooth and creamy. The roasted eggplant lends a delightful smokiness to the dip, while the tahini adds richness and depth. Garlic and lemon juice provide a zesty kick, while olive oil contributes to its velvety texture.

Is Mutabal the same as Bana Ganoush?

Mutabal and Baba Ganoush (sometimes spelled as "baba ghanoush" or "baba ganouj") are often mentioned in the same breath because they are both Middle Eastern dishes made primarily from eggplant. However, they are not the same dish, even though the distinction between them can be subtle and varies by regional preferences and interpretations.

The main difference is that baba ganoush does not have tahini whereas mutabal does. Some regional variations of baba ganoush and mutabal may have yogurt added to the dips.

Is Mutabal Keto Friendly?

Mutabal is generally considered a low-carb dish. Its primary ingredient, eggplant, is naturally low in carbohydrates. The other main components of Mutabal such as tahini, olive oil, lemon juice also contribute minimal carbs.

Ingredients

Just 5 simple ingredients are used to make this tasty roasted eggplant dip.

• Eggplant - also known as Aubergine in the UK. While there are many eggplant varieties, for Mutabal, you might prefer a variety with a smooth, creamy texture and a sweet, mild flavor. The Globe eggplant is a common choice, but Japanese or Italian eggplants can also work well due to their tender flesh and fewer seeds.
• Tahini - a sesame seed paste, adds a nutty flavor and creamy texture to the dish.
• Garlic - feel free to add more garlic cloves to your own taste.
• Lemon juice - freshly squeezed lemon juice to add a fresh, acidic brightness to the dish.
• Salt - To taste, usually about ½ teaspoon or adjusted based on your preference.

How to make Mutabal

This is an easy and fun recipe to make.

Cook the eggplant on an open flame.

Cool and remove the charred skin.

Mash the eggplant with all ingredients.

Serve with olive oil and parsley.

Recipe Tips

Roasting the eggplant until it's very soft inside and the skin is charred not only cooks it but also infuses a smoky flavor. You can roast it in the oven, on a stovetop flame, or on a barbecue grill. Piercing the skin beforehand helps prevent the eggplant from bursting during roasting.

Use a high-quality tahini for the best taste. The flavor of tahini can significantly affect the overall taste of your Mutabal.

Raw garlic can be quite potent. If you prefer a milder garlic flavor, consider using roasted garlic instead, which is sweeter and less intense.

Storage

Mutabal is best enjoyed when it's fresh but can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve a bit after a day.

What to serve with mutabal

Mutabal is often served as part of a mezze platter or as an appetizer. Serve with low carb flatbread, keto falafel and cauliflower tabbouleh for a low carb feast.

More low carb dips

Enjoy a low carb dip with these other tasty recipes:

Jalapeno Cream Cheese Dip

Cottage Cheese Queso Dip

Avocado Mustard Dip

Fried Pickle Dip