This beetroot and eggplant moutabal is fresh tasting and it’s easy to whip up. Its flavor is driven by roasted eggplants, roasted beetroots, garlic; and its base is healthfully plain yogurt, lemon juice and tahini. The dip is fashionable that levels up anything you dip into it — cut vegetables, crackers, pita bread or use it as a sandwich spread. It is a supremely nourishing and satisfying, Call it baba ghanoush plus beetroots, I think you’re going to fall in love with this Mediterranean beetroot-eggplant dip.
Break out the food processor or your immersion blender to quickly mix roasted eggplant, roasted beetroots, crushed garlic lemon juice with the tahini and yogurt for a flavor-packed dip.
Loads of creaminess coming from roasted eggplant, beetroots, tahini crushed garlic, and some lemon juice and yogurt help to cut through the richness and add a little extra kick.
It’s simple to adapt to your taste, whether you want to increase or decrease the beetroot, and add your choice of garnishes at the end, such as pomegranate seeds or chopped beetroots.
The dip is a great alternative to traditional baba ghanoush. The addition of 1 beetroot makes for an unexpected and lovely flavor combination, grounding it with that wonderfully rich dip a deep pink hue.
Make ahead: The dip can be assembled and refrigerated up to 1 day in advance.
Beetroot and Eggplant Moutabal Ingredients:
- Beetroot: One large beetroot would do the job
- Eggplants: Another important ingredient that would add a smoky flavor to the moutabal.
- Garlic: For a sharp undertone
- Yogurt: Use To balance the flavors
- Tahini: Use a good tahini brand, use Al Yaman (if you can find it) ultra smooth with no bitter flavor.
- Lemon juice: For brightness.
- Salt: Obviously
- Olive oil: To drizzle on top before serving
- Pomegranate seeds: for garnish and flavor
How to make eggplant moutabal?
- Roast the beetroot: Rub the beet in olive oil, then wrap it tightly in foil and transfer to a baking sheet and roast until completely tender when pierced with aknife, it takes about1 hour. Allow to stand at room temperature until cool enough to handle, 15 to 20 minutes. With a knife, rub the skin and peel it away with your fingers while it’s a bit warm. It should peel away easily. Cut into chunks.
- Roast the eggplants: place your eggplants on a large metal cookie tin. Don’t prick the eggplants, and roast, making sure to turn them every now and then, untilthe eggplants are charred and considerably soft, just about 10-12 minutes. Remove from heat and wait for the eggplants to cool down. Peel the skin and let the eggplants rest in a strainer for 2 minutes to get rid of the excess fluids. Scoop out the big visible seeds to avoid any bitter flavor, since the bitter flavor comes from the seeds.
- Blend all the ingredients together: Place the peeled eggplants in a blender or a food processor. Add garlic, tahini, salt, diced beetroot, yogurt and lemon juice. Blend to your preferred consistency.
- Serve the beetroot moutabal: Transfer to a shallow bowl and garnish with pomegranate seeds. Chill until you’re ready to serve. Drizzle with olive oil, then, devour with Lebanese bread and fresh veggies!
Tips for a great beetroot eggplant mutabal.
- Try to put your hands on the eggplants with shiny smooth skin that has no blemishes; besides try to use the seedless eggplants or the ones with fewer seeds – usually the ones with less seeds weigh less .
- Do not overcook the eggplants, overcooking will blacken their flesh.
- A crucial issue is the tahini, not all brands are treated equally, use good-quality tahini.
- Use freshly squeezed lemon juice, and never use the ready bottled ones in the market.
- Olive oil and Middle Eastern dips are a match made in food heaven. Try to use the best olive oil to drizzle over your dip.
- Roast the beetroot instead of boiling; roasting gives a sweeter, richer, and deeper flavor than boiling does.
Storage: Refrigerate for up to 3 days in an airtight container.
Looking for more authentic Lebanese dips, we got you covered.
Beetroot and Eggplant Moutabal
Description
Ingredients
- 2 large eggplants 400 grams each
- 1 large beetroot 250 grams
- 2 garlic cloves
- 1/2 cup yogurt
- 1/2 cup tahini
- juice of 1 lemon
- salt to taste
- olive oil to drizzle before serving
- A handful of pomegranate seeds for garnish
Instructions
- Preheat the oven to 200°C/400°F. Scrub the beet well with a vegetable brush under running water (do not peel it).
- To roast the beet: Rub the beet in olive oil, then wrap it tightly in foil and transfer to a baking sheet and roast until completely tender when pierced with aknife, it takes about1 hour. Allow to stand at room temperature until cool enough to handle, 15 to 20 minutes. With a knife, rub the skin and peel it away with your fingers while it’s a bit warm. It should peel away easily. Cut into chunks.
- Clean the eggplants and pat dry with a kitchen towel.Roast the eggplants: To keep yourstovetop clean, place your eggplants on a large metal cookie tin. Don’t prick the eggplants, and roast, making sure to turn them every now and then, untilthe eggplants are charred and considerably soft, just about 10-12 minutes. Remove from heat and wait for the eggplants to cool down. Peel the skin and let the eggplants rest in a strainer for 2 minutes to get rid of the excess fluids. Scoop out the big visible seeds to avoid any bitter flavor, since the bitter flavor comes from the seeds.
- Blend the peeled eggplants using an immersion blender or a food processor. Add garlic, tahini, salt, diced beetroot, yogurt and lemon juice.
- Blend to your preferred consistency
- Transfer to a shallow bowl and garnish with pomegranate seeds. Drizzle with olive oil and serve with Lebanese bread.
1 Comment
I’ve never thought to add beetroot to moutabal before — the balance of flavors sounds amazing. I can imagine it would add such a vibrant color and subtle sweetness to the dip!