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Smoky Aubergine Dip (Aubergine Moutabal)

Smoky Aubergine Dip (Aubergine Moutabal)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This smoky aubergine dip, traditionally known as moutabal, is a staple of Middle Eastern cuisine. By charring the aubergines directly over a flame or glowing coals, you infuse the flesh with a deep, earthy aroma that contrasts beautifully with the creamy tahini and bright citrus notes. It is a sophisticated yet simple vegan dish that celebrates the humble aubergine through texture and bold, savoury flavours.

Perfect as part of a Mediterranean mezze spread or served alongside warm flatbreads, this healthy dip is as versatile as it is delicious. The addition of vibrant pomegranate seeds adds a refreshing burst of sweetness to every bite. You can easily prepare this dip a day in advance, making it a stress-free option for weekend entertaining or a nutritious weekday snack.

Ingredients for Smoky Aubergine Dip (Aubergine Moutabal)

2 medium globe aubergines (about 800g total)
80ml tahini
60 ml färsk citronsaft
45ml extra-virgin olive oil, plus more for drizzling
Koshersalt
Pomegranate seeds and black sesame seeds (for serving)

How to make Smoky Aubergine Dip (Aubergine Moutabal)

Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place aubergines directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15–20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12–15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.

Remove skins from aubergines (it’s okay if some bits of charred skin don’t come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.

Transfer aubergine flesh to a food processor; add tahini, lemon juice, and 45ml oil and process until creamy; season dip with salt.

Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.

Dip can be made 1 day ahead. Cover and chill.

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