Creamy Eggplant Tahini Dip with Yogurt
Moutabal is a creamy Levantine eggplant dip made from smoky roasted eggplant, tahini, yogurt, lemon, garlic, and olive oil. It is richer and creamier than Baba Ganoush because yogurt softens the tahini and gives the dip a smooth tang. Serve it with grilled meats, pita, roasted vegetables, falafel, or a mezze spread.
Moutabal Recipe
Creamy Eggplant Tahini Dip with Yogurt
Moutabal is a creamy Levantine eggplant dip made from smoky roasted eggplant, tahini, yogurt, lemon, garlic, and olive oil. It is richer and creamier than Baba Ganoush because yogurt softens the tahini and gives the dip a smooth tang. Serve it with grilled meats, pita, roasted vegetables, falafel, or a mezze spread.
Ingredients
Instructions
Serving Ideas
- Serve with pita, lavash, or raw vegetables.
- Pair with grilled lamb, chicken, beef kebabs, or roasted cauliflower.
- Use as a cool side for spicy rice bowls.
Chef Tips
- Drain the eggplant well before mixing.
- Use yogurt only after the eggplant has cooled.
- Keep the dip slightly textured rather than perfectly smooth.
Storage
Store refrigerated in an airtight container for up to 3 days. Stir before serving and finish with fresh olive oil.
Allergen Notes
Contains sesame and dairy. Naturally egg-free, nut-free, and gluten-free.