🍆 Moutabal
Moutabal is a Levantine dip of smoky roasted eggplant mashed with tahini, yogurt, garlic and lemon juice. It is creamy, tangy and deeply smoky from the charred skin. It is served as part of a mezze spread, spread on a plate with a well of olive oil and a scattering of parsley or pomegranate seeds.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 large eggplants (about 800 g)
- 3 tbsp tahini
- 100 g thick yogurt
- 1 garlic clove, crushed
- Juice of 1 lemon
- 1 tbsp olive oil
- Salt
- Chopped parsley to garnish
Method
- Char the whole eggplants over a gas flame or under a hot grill for 20–25 minutes, turning, until the skin is blackened and the flesh is soft.
- Let them cool, peel off the skin and drain the flesh in a sieve for 10 minutes.
- Blend or mash with the tahini, yogurt, garlic, lemon juice and salt until creamy.
- Spread on a plate, drizzle with olive oil and scatter with parsley. Serve with fresh vegetables.
How to make it lighter
- Tahini is calorie-dense: 1 tbsp ≈ 90 kcal, so measure it and add a little more yogurt for creaminess.
- Use only a thin drizzle of olive oil on top — 1 tbsp oil ≈ 120 kcal.
- Scoop it with cucumber, carrot or pepper sticks.
History
Moutabal is eaten across Syria, Lebanon, Palestine and Jordan, where it is a standard part of the mezze table today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →