Roasted Eggplant Dip: Lebanese Moutabal

Roasted Eggplant Dip: Lebanese Moutabal
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Adjust Servings:
1 Large Eggplant
40g Tahini
75g Low-fat Greek yogurt
20ml Olive Oil
10ml Lemon juice
1 pinch Parsley optional
2 Garlic cloves
Salt & Pepper
  • 35min
  • Serves 5
  • Easy



Votes: 1

Discover the mythical recipe of Lebanese Moutabal. The Moutabal is a persian roasted eggplant dip, like a baba ganoush with a little Greek yogurt.

You can make this mediterranean smoked eggplant dip recipe in a blender or with a fork for a thicker texture.

Also discover Kashke Bademjan, an Iranian style eggplant caviar.

Enjoy your meal! 🙂



Cooking eggplant

Preheat your oven to 220°C. Cut your eggplant lengthwise and score the flesh with a knife. Place your eggplant pieces on parchment paper, brush them with olive oil and add a little salt. Bake your eggplants for about 25 minutes at 220C°.


Empty the flesh

When your eggplant is cooked, remove it from the oven and scoop it out with a tablespoon. Set aside.


Preparation of the Eggplant Dip

In a blender or mortar, add the eggplant flesh, your peeled garlic cloves, lemon juice, tahini, Greek yogurt, a pinch of parsley, a little salt and pepper. You can also make this mixture by crushing with the back of a fork if you prefer a thicker Moutabal.
Taste the Moutabal mixture and adjust the seasoning if you wish.


Enjoy your homemade Lebanese Moutabal

Reserve your Smoked Eggplant Dip in the refrigerator for a few hours before serving. Serve it with a few mint leaves, vine thorns, a little olive oil and a delicious pita bread. Enjoy your meal :) !

Recette de labneh maison (ou labné)
Labneh Cheese
Recette de labneh maison (ou labné)
Labneh Cheese

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