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mutabbal

This dish, which is also known by the spellings muttabal and moutabal, is great for the mezze table since it may be served as a dip or a side dish. What’s not to love about the delicious flavor combination of Mutabal, which combines smokey, garlicky, nutty, creamy, and acidic flavors?

Easy-to-find ingredients are used to make this Middle Eastern eggplant dip, and half of it may be made in advance. Therefore, it is ideal for entertaining.

Mouttabal vs. Baba Ghanoush

There’s a common misconception that mouttabal (also spelled moutabbal or muttabal, depending on the country) is the same thing as baba ghanoush. In many North American restaurants, the two are used interchangeably on menus when in practice they are actually different dishes deriving from one main ingredient: roasted eggplant. As a result, both have a deep smoky taste that languishes on your tongue after each bite. While mouttabal and baba ghanoush are each found within the Levant region, their similarities end with the roasted eggplant and seasonings like lemon juice and garlic.

The word mutabal originates from the Arabic word tabala, which literally means “add more aroma and spice (perfume)” and that’s exactly how the mutabal was born.

The Oxford English Dictionary defines “baba ganoush” as “a Middle Eastern (originally Lebanese) dish of puréed roasted aubergine, garlic, and tahini.” Often other ingredients are added, like mint, onions, and various spices.

Now for the name. It comes from the Arabic phrase baba gannuj, in which baba can mean father or daddy (or an endearment), and gannuj can mean coquettish or pampered.

The dish, the OED says, was named “perhaps with reference to its supposed invention by a member of a royal harem.” So the pampered daddy may have been a sultan.

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  • mutabbal food wonders travels
Eggplant salads and appetizers

Easy and a great dish to serve with fresh pita or crackers before a summer meal.

1 medium sized eggplant
½ cup tahini paste
1 ½ cups of squeezed lemon juice
2 garlic cloves, mashed
2 tablespoons of salted yoghurt
Salt to taste

  • Roast the eggplant on an oven top for about ½ hour, turning frequently. If you do not have a gas stove or BBQ, poke some holes in the eggplant and let it roast in the oven.
  • Allow eggplant to rest for 10-15 minutes, then run it under cold water from a sink and slowly peel using your hands.
  • Remove the stem and place the flesh into a plastic container. Run a knife through the flesh to separate it, add the juice of 1 ½ lemon, 2-mashed garlic cloves, salt, ½ cup of tahini and 2 tablespoons yoghurt.
  • Mash the mixture using a spoon or a mortar and pestle and mix well.
  • Spread on a plate and garnish a light drizzle of olive oil.

VARIATIONS

Make it spicy Roast 1-3 chili peppers along with the eggplant, and include those with the rest of the ingredients.

Make it creamier Add ¼ cup of Greek yogurt, or to keep it vegan, use non-dairy yogurt or non dairy sour cream.

Garnish it You can change the garnish. It’s often used a drizzle of olive oil, some pomegranate arils and fresh parsley. Other options for garnishing toasted pine nuts, fresh mint, sumac, cayenne pepper, black pepper, or chili flakes.

FAQ’S

How to store Mutabal dip?
To store your aubergine dip, put it in a sealed container and keep it in the fridge for 2-3 days.

Can you freeze the dip?
Yes you can freeze this recipe in an airtight container for a couple of months. Thaw in the fridge when you’re ready to use it. Freezing can result in a bit of separation, and you may need to whisk it back together before serving.

Is it low carb?
Yes, this dip is low in carbs and keto diet friendly.

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