45 Minuten
15 Minuten
In the mood for something new? Then try this Mutabal recipe. It’s super quick to make, requires only a few ingredients, and tastes heavenly as a dip with flatbread, falafel, or simply as a spread.
The best part: You don’t even notice that this cream is actually a real vegetable bomb. Especially if eggplants tend to sit around unused for you, this recipe is really practical: I have NEVER eaten an eggplant faster.
Nährwerte pro Portion
ZUTATEN
- 1 Eggplant
- some rapeseed oil
-
1.25 tbsp
- 1.25 tbsp Soy Yogurt
- 1 tbsp Lemon Juice
- 1 Garlic Clove
- 0.5 tbsp Olive Oil
- Salt, pepper to taste
-
Notes
- Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
Zubereitung
Wash and dry the eggplant, cut off the stem, and slice it lengthwise into 2 halves. Brush the eggplant thinly with rapeseed oil on all sides and place it cut side down on a baking sheet lined with parchment paper.
Slide the baking sheet into the oven and roast the eggplant at 200 °C top/bottom heat on a fairly high rack. You don’t need to preheat the oven – this way you can save electricity.
Tip: If you like it especially smoky, you can also roast the eggplant directly on the grill.
When the eggplant skin gets dark spots or turns black after about 30-45 minutes, it is roasted. Remove the tray from the oven and let everything cool briefly.
Then remove the skin from the eggplant (it is not eaten) and put the flesh into a high-performance blender.
Add all other ingredients to the blender and blend everything thoroughly until a smooth cream forms.
Season your eggplant dip with salt, pepper, and lemon juice, and serve it in a pretty bowl.
Serve with Arabic flatbread, vegetable sticks, or falafel.
Recipe Note
Mutabal has many names – depending on the region and culture, the eggplant-yogurt dip is also known as Muttabal, Mtabal, Mutabbal, or Moutabal. Many names, one dish: a creamy dip that delights not only eggplant fans and is a must-have on every mezze platter.
What goes well with Mutabal?
The eggplant cream is very versatile. It goes especially well with:
- Flatbread or pita
- Falafel and mezze platters
- Bowls with legumes or roasted vegetables
- Grilled vegetables
- Vegan wraps
Also delicious as a creamy spread or dip for vegetable sticks is the eggplant cream.
Personally, I like to prepare the cream as part of a buffet along with other dips like hummus, finger foods, and creams. This way, everyone can take exactly what they like, and even skeptics can try the dip cautiously.
Mutabal vs. Baba Ganoush
When we hear eggplant dip, we often first think of Baba Ganoush. And this dip also strongly resembles the classic. But Mutabal is actually not another name for Baba Ganoush or its lesser-known variant, but a dish of its own. I'll show you the differences between the two eggplant creams.
Mutabal:
- Ingredients: Base of roasted eggplant, yogurt, and tahini, with the focus on the tahini
- Flavor: Nutty and slightly sweet-sour, somewhat smoky
- Texture: Very creamy, smooth
- Origin: Levant / Arabic cuisine
Baba Ganoush:
- Ingredients: Base of roasted eggplant and little tahini, with the focus on the eggplant
- Flavor: Smoky, fresh
- Texture: Chunky, airy
- Origin: Levant / Mediterranean region
The two dips have different histories and backgrounds. Which recipe suits you better? Find out:
If you like it creamy & nutty → Mutabal
If you like it smoky & fresh → Baba Ganoush
Substitution table
How often do we want to cook a recipe, but certain ingredients are missing or we don't like some components? For this case, we have a substitution table for you so you can adjust the recipe the way you like! Simply swap individual ingredients as you wish!
- Rapeseed oil → Sunflower oil
- Lemon juice → Lemon juice concentrate (less)
- Soy yogurt → Another plant-based yogurt of your choice (Note: unsweetened!)
- Olive oil → Rapeseed oil
- Eggplant → Unfortunately, you can't replace the eggplant because Mutabal & eggplant just belong together. Maybe you'll like the dip even if you don't usually like eggplant – its flavor isn't very strong here.
Our Mutabal dip is vegan, but of course, you can also use animal-based ingredients if you want!
ZUTATEN
- 1 Eggplant
- some rapeseed oil
-
1.25 tbsp
- 1.25 tbsp Soy Yogurt
- 1 tbsp Lemon Juice
- 1 Garlic Clove
- 0.5 tbsp Olive Oil
- Salt, pepper to taste
-
Notes
- Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
