Lebanese Moutabel (Spicy Eggplant Dip)

Moutabel spicy eggplant dip
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  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
142 Calories
8g Fat
18g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 142
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 232mg 10%
Total Carbohydrate 18g 7%
Dietary Fiber 8g 28%
Protein 4g
Calcium 74mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Moutabel is a spicier version of baba ghannouj, a popular dip made from eggplant and tahini. Not only is it easy to make, but it is also even better the next day.

Eggplant is a popular ingredient in Middle Eastern cooking. Also called the aubergine or patlican in some countries, the eggplant is a versatile vegetable. Well, actually, the eggplant is technically a fruit, but like the tomato, it is referred to as a vegetable.

In Middle Eastern cooking, you will find eggplants that are stuffed, fried, used in salads, soups, and many other delicious dishes. Because the eggplant is bitter, after slicing the eggplant, soak the eggplant in heavily salted water. Rinse with cold water and pat dry. This will remove much of the bitter taste. Eggplant skin and flesh are extremely absorbent of oil and other ingredients. This is perfect for stuffing or in sauces, soups, and casseroles.


  • 3 eggplants
  • 1/3 cup tahini paste
  • 1 tablespoon garlic (minced)
  • 1 to 3 green chile peppers (depending on taste)
  • 1 tablespoon olive oil
  • 4 tablespoons lemon juice
  • 1/2 teaspoon coarse salt
  • 1/2 to 1/4 teaspoon pepper (depending on taste)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F.

  3. Place eggplant on a lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool.

  4. Once eggplants have cooled, peel the skins. They should come off fairly easy. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.

  5. In a food processor, combine and blend tahini, garlic, and peppers. Add in eggplant and blend well. Add in olive oil.

  6. Remove from food processor and place in a serving bowl. Stir in lemon juice and sprinkle with salt and pepper.

  7. Serve immediately.


  • Store in the refrigerator for up to three days.
  • When at the market shopping for eggplant, choose eggplant that does not have brown spots on the skin or stem, has a green stem free of mold, has skin that is shiny and smooth without bruises or blemishes, has skin that is resilient and bounces back when you apply gentle pressure and is heavy for its size.