With eggplants in season, don't miss this delicious and easy-to-make moutabal, a smoky and savory eggplant dip that's similar to baba ganoush.
This levantine eggplant dip, made with charred eggplant, is a deliciously smoky, garlicky, savory and creamy. In the Middle East, moutabal is usually served as a mezze, an assortment of small dishes, which are typically eaten before or alongside a meal.
To create a deep, smoky flavor (a highlight of the dip), it's important to char the eggplant either over the grill or a gas burner. If you don't have either, you can roast in the oven; however, it won't create the smoky flavor that characterizes the dip.
Since we prefer to grill eggplants in this recipe, we usually prepare the moutabal with a number of other grill dishes like kebabs and grilled veggies.
We love serving this moutabal with sliced cucumbers, bell pepper, or low-carb pita chips (made with Joseph's mini pitas, a little olive oil, and salt).
Moutabal is similar to baba ganoush, which is also made with eggplant, garlic and lemon juice. However, the fine line between these two eggplant dips is often blurred and their distinction can be confusing. I know we were initially confused!
Moutabal vs. Baba Ganoush
Okay, here is our best attempt at differentiating these two similar eggplant dips!
Moutabal: In the simplest terms, moutabal (also spelled as moutabbal or mutabal) is a smoky eggplant dip made with charred eggplant, garlic, tahini and lemon juice. Sometimes, additional ingredients like yogurt or olive oil are included. It does not include any chopped veggies, like onions or tomatoes, and it can be served creamy or chunky.
Baba Ganoush: Similar to moutabal, baba ganoush (or baba ghanoush) also uses charred eggplant, garlic and lemon juice as ingredients. While moutbal includes tahini, not all baba ganoush recipes include tahini (some do, some don't). Additionally, baba ganoush may include chopped veggies (like onions, cucumbers and tomatoes), pomegranate molasses and other spices or herbs.
How to Make
STEP 1: Char the eggplants. For grill: prick the eggplants with a fork several times to prevent the eggplant from exploding while grilling. Grill the eggplants on high over direct flame for about 20 minutes (5 or so minutes per side). When done the eggplant will be soft and skin should be blackened and wilted. For gas stovetop: Turn burners on high heat and place an eggplant on each burner. With a pair of tongs, rotate the eggplant every 5 minutes, for a total of 20 minutes or less. When done the eggplant will be soft and skin should be blackened and wilted.
STEP 2: Remove eggplant from heat and let cool on a plate. When cool, peel off skin and scoop out flesh into a bowl. Discard the charred skin.
STEP 3: In a food processor, combine the eggplant flesh, tahini, lemon juice, minced garlic and salt. Pulse until somewhat smooth. Season with salt and pepper as necessary.
STEP 4: Spoon dip into a serving bowl and spoon olive oil over the top. Garnish with with parsley. Serve with fresh cut veggies and/or low-carb pita chips.
Recipe FAQ
Yes, eggplant are keto-friendly and low in carbs. One cup of chopped eggplant is roughly 2 ½ net carbs. Plus, eggplant is low in calories — just 20 calories per cup. However, we'd consider this dip more low-carb than keto as it's higher in carbs.
Yes, tahini can be eaten in moderation while on a keto diet. It's important to look at the nutritional label of different brands of sesame tahini since the net carbs can vary from brand to brand. We simply bought Joyva, which is 0 net carbs per 2 tablespoons.
You'll want to buy an eggplant that isn't too soft or hard. That said, it's better to select a firmer and small to medium size eggplant since larger sizes can be a little bitter.
After purchasing, you'll want to keep the eggplants in a cool, dry place away from sunlight. Do not store in the fridge.
Store leftover moutabal in a closed container in the fridge for up to 4 days.
Moutabal Eggplant Dip
Ingredients
- 2 medium sized eggplants (each eggplant is approximately 1 pound)
- ¼ cup tahini
- 3 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Char the eggplants: For grill: prick the eggplants with a fork several times (to prevent the eggplant from exploding while grilling). Grill the eggplants on high over flame for about 20 minutes (5 or so minutes per side). When done, eggplant will be soft and skin should be blackened and wilted. For gas stovetop: Turn burners on high heat and place an eggplant over each burner. With a pair of tongs, rotate the eggplant every 5 minutes, for a total of 20 minutes or less. When done, eggplant will be soft and skin should be blackened and wilted.
- Remove flesh: Remove eggplant from heat and let cool on a plate. When cool, peel off skin and scoop out flesh into a bowl. Discard the charred skin.
- Combine and serve: In a food processor, combine the eggplant flesh, tahini, lemon juice, minced garlic and salt. Pulse until somewhat smooth. Season with salt and pepper as necessary. Spoon dip into a serving bowl and spoon olive oil over the top. Garnish with with parsley. Serve with fresh cut veggies and/or low-carb pita chips.
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