Moutabbal – Roasted Eggplant Dip

Pasta moutabbal with pomegranate and parsley

Moutabbal is another entry dedicated to Middle Eastern cuisine. A very simple recipe for vegetable dip, just mix everything and it’s ready. If you like grilled eggplants and you have a few left, you can prepare moutabal from them the next day. You can also bake the eggplant in the oven or sear it in a pan. Thanks to this, the paste will get a unique smoky aroma. And if you like smoked notes, you can also add a pinch of smoked paprika. It will definitely spice up the taste ;).

You can remove the skin from the baked eggplant, the dip will then have a lighter color, but it is not necessary. If you don’t have a blender, you can easily chop or mash the eggplant with a fork. You can serve it with pita bread, as part of a snack set or as a dip for vegetables or chips. You can also use it as a sandwich spread or burger sauce! I invite you to read the recipe and watch a short video on how to easily prepare this delicious paste from roasted eggplant.

Moutabbal – roasted eggplant dip

Delicious eggplant paste, the perfect snack straight from Lebanon. The smoky aroma of burnt eggplant, the acidity of lemon juice, the taste of roasted garlic and all this combined with sesame paste and olive oil, soo YUMMMY!
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Prep Time 10 minutes
Baking 30 minutes
Total Time 40 minutes
Course Snacks
Cuisine Lebanese
Servings 4 portions
Calories 166 kcal

Roasted Eggplant Dip Recipe


  • 1 eggplant
  • 50 g sesame (or Tahini paste)
  • olive oil
  • 6 cloves garlic
  • salt
  • ½ lemon


  • Cut the eggplant into smaller pieces (slices or quarters). Place on a baking sheet, salt and drizzle with olive oil. Next to the eggplant, put a few cloves of garlic in the shell (you can wrap it in aluminum foil so it won't pop in the oven :p). Bake in a preheated oven at Conventional heating or grill392°F °F for 20-30 minutes until soft and brown.
    1 eggplant, 6 cloves garlic, salt, olive oil
  • Grind the sesame seeds in a blender (or use Tahini paste). Add the juice of ½ lemon, cooled baked eggplant, peeled garlic and olive oil to the blended sesame and blend everything until smooth.
    Put in a bowl and enjoy!
    50 g sesame, ½ lemon, olive oil


Watch how to make Moutabbal step by step video.
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Serving: 100gCalories: 237kcal (12%)Carbohydrates: 16g (5%)Protein: 6g (11%)Fat: 19g (29%)Saturated Fat: 3g (18%)Sodium: 20mg (1%)Potassium: 481mg (14%)Fiber: 7g (30%)Sugar: 6g (6%)Vitamin A: 41IU (1%)Vitamin C: 10mg (12%)Vitamin E: 1mg (10%)Vitamin K: 11µg (11%)Calcium: 196mg (20%)Iron: 3mg (16%)Manganese: 1mg (71%)Magnesium: 87mg (22%)Zinc: 1mg (10%)

Percent Daily Values are based on a 2,000 calorie diet

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