Mutabal is a classic Middle Eastern dip made with roasted, smokey eggplant mixed with tahini, lemon, and yogurt into a creamy dip. It is the perfect addition to any Mezze platter.
Mutabal vs Baba Ganoush
Many people confuse mutabal for baba ganoush and vice versa, since both are made of roasted eggplant there is confusion. I have posted a recipe for baba ganoush that you don’t want to miss, make sure to check it and you will know the exact similarity and differences.
Is Mutabal vegan?
The original recipe uses yogurt or Labneh, which are made of cow or goat’s milk, so it’s not Vegan. However, this recipe is plant-based and mutable.
Is it healthy?
Mutabal is mainly eggplant, and eggplant is loaded with vitamins and minerals, so the short answer is yes, mutabal is considered a healthy dip. If you want to know more details about the health benefits of eggplants, check this link for detailed eggplant health benefits.
Ingredients:
Below are the ingredients you need to make the best Vegan mutabal recipe:
- Eggplants: This recipe works with the meatier eggplants, therefore I have used the black globe eggplants. I have roasted the eggplants in the oven as mentioned in the detailed recipe, but you can roast them on the stovetop.
- Tahini: use runny Middle Eastern tahini and avoid the thick tahini paste since we need a creamy dip.
- Coconut yogurt: You can use any plant-based yogurt you prefer, I have tried this recipe with soy and coconut yogurt and both worked well. However, I have never tried it with almond yogurt before.
- Lemon juice: never skip the squeeze of fresh lemon!
- Olive oil
- Salt & pepper
- Optional for garnishing: Chopped parsley & pomegranate seeds.
How to Make Vegan Mutabal?
- Preheat your oven to 220C
- Wash & dry the eggplant.
- Using a knife, make several holes throughout the eggplant
- Lay the eggplants on a tray and pop them in the oven to roast for 40 minutes. Turning it halfway through.
- Remove the eggplants from the oven and let them cool.
- Cut the eggplants open and scoop out the flesh. Transfer it to a colander to drain for 5-10 minutes.
- Transfer it to a bowl and smash it with a fork.
- Add tahini, yogurt, lemon juice, and salt.
- Whisk everything to combine.
- Garnish with chopped parsley and pomegranate seeds, and drizzle olive oil.
- serve and enjoy.
How to serve vegan Mutabal?
It is perfect as a dip in a mezze platter. Use veggie sticks or pitta bread and dig in.
You can serve it as a side dish, appetizer, or in a Mezze platter along with other vegan dips, or this Air Fryer Roasted Peppers.
Storing:
Store any leftovers in an airtight container in the fridge for up to 3 days. They last well in the fridge and can be prepped in advance, which makes them perfect for meal prep as well.
Recommended Vegan recipes:
- Arabic Vegan cheese samosa
- Grilled corn salad recipe.
- Iraqi vegan biryani recipe.
- Iraqi kubat halab recipe.
- Vegan kibbeh recipe.
- Mango smoothie recipe.
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Vegan Mutabal Recipe
Ingredients
- 2 eggplants medium size
- ¼ cup tahini
- 3 tbsp coconut yogurt
- ½ lemon juiced
- salt & pepper to taste
Optional for garnish
- chopped parsley
- pomegranate seeds
Instructions
For roasting the eggplant in the oven:
- Preheat the oven to 220°C. Line a baking sheet with parchment paper & set aside.
- To prep the eggplants for oven roasting, first thing rinse under cold water & dry each eggplant using a kitchen/paper towel.
- Using a knife poke several holes throughout each eggplant.
- Arrange the eggplant on the baking tray & transfer it to the oven.
- Bake in the oven for 40 minutes, until they are fully cooked and softened, making sure to turn them halfway through. Depending on your eggplant size it might take longer to fully cook them or less time.
- Remove the eggplants from the oven and let them cool before using them.
Making Vegan Mutabal:
- Once the eggplants are cooled, slice them open, scoop out the flesh with a spoon, transfer the eggplants to a colander, and let the liquid drain for 5-10 minutes.
- Once the excess liquid is drained. Transfer the eggplant to a bowl, and mash it with a fork.
- Add the tahini, yogurt, lemon juice, and salt & pepper. Whisk till everything is combined.
- Transfer the mutabal to a serving plate, garnish with chopped parsley and pomegranate seeds, drizzle olive oil, and enjoy.
One of my favorites!
Mine too 🙂