This dish Mutabal (eggplant dip), features the Lebanese flavors of yogurt, garlic, olive oil, and lemon juice. That are combined to create a delicious spread or dip for bread. It can also be used as a topping for grilled meats, as a filling in sandwiches, with cold mezze.
Lebanese eggplant dip originates from Lebanon where it is traditionally served as breakfast during Ramadan. This dish has evolved throughout time in different regions of the world and there are many variations on the original recipe.
The importance of Mutabal?
- It’s delicious.
- It can be served as a dip or a condiment.
- You can use it as a side dish or topping for sandwiches, salads, and other dishes.
- Eggplant dip is suitable for all seasons.
- Mutabal is a great spread for pita bread and sandwiches.
- It has many health benefits like preventing cancer and diabetes, lowering cholesterol levels, losing weight, etc.
- The lebanese eggplant dip (mutabal) is simple to make at home with just two main ingredients- eggplant, and tahina.
Where Does the Name “Mutabal” Come From?
This recipe is originally from the Levantine countries in the eastern Mediterranean. The idea for it came from the Lebanese people who were influenced by Arab cuisine.
Many people believe that the word mutabal comes from the Arabic word “mutabal” which means bean dish. Others say it comes from the Hebrew word “matbakh” meaning food that has been cut into pieces or cubes.
The first mention of mutabal can be found in the 13th-century cookbook, Kitab al Tabikh fi al Mawa’idh wal Ahkam (Book on Dishes in Time and Occasions). In this book, it was mentioned as a dish to be served at Eid ul-Fitr which marks the end of Ramadan fasting.
What is the Best Way to Serve the Eggplant Dip?
It is best to serve the mutabal dip with a variety of bread like Lebanese bread, Arabic bread, crackers, pita chips, or veggie sticks.
Mutabal – The Lebanese Eggplant Dip Recipe
Roasted mashed eggplant season with lemon juice, salt, yogurt, and tahini.
10
servings19
minutes45
minutes389
kcal30
minutes1
hour34
minutesIngredients
6 no Large eggplants
1/2 cup Hangcurd (greek yogurt)
1/2 cup Tahini sauce
1/2 cup Olive oil (extra virgin)
1 tbsp Lemon juice
1 tbsp Chopped garlic
Salt as required
Directions
- Washed the eggplant, wiped well. Rub with salt, pepper, and olive oil. Bake for 45 minutes at 179 degrees C preheated oven.
- When it is baked, remove, and let it cool for 30 minutes.
- Remove the skin and seed from the roasted eggplant. Then put in a strainer for 10 to 15 minutes.
- Roughly well chopped the eggplant. Keep in a large bowl.
- Add remaining olive oil. crushed pepper, salt, lemon juice, hang curd, chopped garlic, and tahini sauce. Whisky well. Check the seasoning.
- Before serving keep in a chiller for cool.
- Serve cold with lavash bread, or pita bread. Garnish with olive oil.
You can make your own pita bread by slicing a ball of dough into triangles and baking them in an oven until golden brown.
If you don’t have pita bread on hand, you can use naan or lavash instead. It’s best to cut the naan into smaller pieces so they’re easier to eat with your hands.
One of the most popular ways to serve eggplant dip is in a bread bowl with potatoes and carrots. This dish can be served as a sandwich or it can be eaten like a dip.
Nutrition Facts
10 servings per container
Serving Size10 servings
- Amount Per ServingCalories389
- % Daily Value *
- Total Fat
39.3g
61%
- Saturated Fat 5.2g 26%
- Cholesterol 17mg 6%
- Sodium 693mg 29%
- Total Carbohydrate
12g
4%
- Dietary Fiber 1g 4%
- Sugars 3.4g
- Protein 4.3g 9%
- Calcium 7%
- Iron 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
