Authentic Egyptian Moutabel Recipe
Authentic Egyptian Moutabel is a creamy, smoky eggplant dip flavored with garlic, tahini, lemon, and spices, blended with Greek yogurt for a rich texture. Perfect as a flavorful appetizer or side dish served with warm pita bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Egyptian
- Diet: Vegetarian
Ingredients
Scale
Main 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)
Instructions
- Slice the Eggplant: Preheat the oven to 400°F. Slice the eggplant in half lengthwise and place it flesh side down on a baking sheet alongside the whole garlic cloves still wrapped in their skins.
- Drizzle with Olive Oil and Bake: Drizzle the eggplant and garlic with olive oil. Place the baking sheet into the oven and roast for 30 minutes.
- Broil for Charred Skin: Remove the garlic cloves from the baking sheet after 30 minutes. Switch the oven to broil mode and return the eggplant to broil for an additional 5-10 minutes until the skin is charred and puffed up.
- Peel Garlic Cloves: While the eggplant broils, peel the garlic cloves, removing the skins to expose the roasted garlic.
- Peel Eggplant Skin: Let the eggplant cool enough to handle. Secure the skin with a knife and peel it back, leaving only the soft flesh.
- Remove Seeds: Use a spoon to scrape out as many seeds as possible from the eggplant flesh to avoid bitterness.
- Blend Ingredients: Transfer the peeled eggplant to a food processor. Add cumin, coriander, chili powder, lemon juice, and tahini. Blend until smooth.
- Add Yogurt and Blend: Add the Greek yogurt to the food processor and blend again until the mixture forms a creamy dip.
- Serve: Transfer the moutabel to a serving dish. Drizzle with olive oil and sprinkle with red pepper flakes and fresh parsley. Serve with warm pita bread and enjoy!
Notes
- Removing the seeds from the eggplant helps prevent bitterness in the final dip.
- Greek yogurt adds creaminess and tang; you can adjust the amount to your preference.
- To make it vegan, substitute Greek yogurt with a plant-based yogurt or omit it entirely.
- Serve chilled or at room temperature; it can be refrigerated for up to 3 days.
- Adjust the chili powder and red pepper flakes according to your spice tolerance.
Keywords: Moutabel, Egyptian dip, eggplant dip, tahini dip, smoky eggplant, Middle Eastern appetizer, Greek yogurt dip
Find it online: https://dinewithlily.com/authentic-egyptian-moutabel-recipe/
