Dinner

Authentic Egyptian Moutabel Recipe

Name: Authentic Egyptian Moutabel Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Egyptian
Ingredients: 1 eggplant; 6-8 cloves garlic (whole, with skin); 1/4 cup tahini; 1 lemon (or Egyptian lemon), juiced; 1 tablespoon cumin; 1 teaspoon coriander; 1 teaspoon chili powder; 1 cup plain Greek yogurt; Olive oil (for drizzling and topping); Fresh parsley (for topping); Red pepper flakes (for topping)

ByLily Monroe February 7, 2026February 7, 2026

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Introduction

Moutabel is a smoky and creamy Egyptian eggplant dip that combines roasted eggplant with tahini, garlic, and yogurt for a flavorful experience. It’s a perfect appetizer or side dish to enjoy with warm pita bread or fresh vegetables.

A shiny silver bowl with two handles holds a single creamy beige layer of thick, slightly textured dip. The dip's top surface is swirled and dimpled, covered with a thin layer of yellow olive oil, and topped with chopped green herbs, cracked black pepper, and crushed red pepper flakes scattered over its surface. Around the bowl, there are pieces of light golden-brown flatbread resting on a bright red cloth with colorful small flower patterns and a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 eggplant
6-8 cloves garlic (whole)
1/4 cup tahini
1 lemon (or Egyptian lemon)
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1 cup plain Greek yogurt
Olive oil (for topping)
Parsley (for topping)
Red pepper flakes (for topping)

Instructions

Step 1: Preheat the oven to 400°F. Slice the eggplant in half lengthwise and place it flesh side down on a baking sheet. Add the whole garlic cloves, still in their skins, to the baking sheet.
Step 2: Drizzle the eggplant and garlic with olive oil. Roast in the oven for 30 minutes. Remove the garlic cloves, then switch the oven to broil and broil the eggplant for another 5-10 minutes until the skin is charred and puffed up.
Step 3: Peel the garlic cloves while the eggplant finishes cooking, then let the eggplant cool until it can be handled comfortably.
Step 4: Peel the eggplant by securing the ends of the skin with your thumb and the side of a knife, then pulling the skin away to leave only the flesh.
Step 5: Use a spoon to scrape out as many seeds as possible from the eggplant flesh to avoid bitterness.
Step 6: Transfer the eggplant flesh to a food processor. Add cumin, coriander, chili powder, lemon juice, and tahini. Blend until smooth.
Step 7: Add the Greek yogurt and blend again until the mixture forms a creamy dip.
Step 8: Serve the moutabel topped with a swirl of olive oil, red pepper flakes, and fresh parsley. Enjoy with warm pita bread or vegetables.

Tips & Variations

For a smokier flavor, you can char the eggplant skin directly on a gas flame before roasting.
Adjust the chili powder based on your preferred spice level.
Use Egyptian lemons or regular lemons interchangeably; Egyptian lemons add a slightly different citrus note.
To make it vegan, substitute Greek yogurt with a plant-based yogurt or omit it altogether.

Storage

Store moutabel in an airtight container in the refrigerator for up to 3 days. Stir before serving as it may thicken. It’s best enjoyed fresh, but you can reheat gently to room temperature or serve chilled.