Moutabal (brinjal spread)

Moutabal (brinjal spread)

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  • 6 as part of a meze spread
  • Easy
  • 10 minutes
  • 30 minutes

Moutabal is a smokey Middle Eastern dip that is made with brinjals. Make for your next meze spread,


  • 2 brinjals
  • ¼  clove garlic
  • 3 T olive oil
  • 3 T plain yoghurt
  • salt, to taste
  • oregano leaves, toasted pine nuts or pomegranate rubies, to garnish

Cooking Instructions

1. Roast the brinjals directly over the flame of a gas burner until blackened and very soft. Alternatively, cook on the braai or under a hot grill.

2. Allow to cool slightly, then gently scrape off the charred bits but do not wash too thoroughly otherwise you will lose the smoky flavour.

3. Purée with the garlic, olive oil and yoghurt and season with salt. 4 Serve on a platter garnished with oregano leaves, toasted pine nuts or pomegranate rubies.

Find more dip recipes here. 

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom

Cathy Marriot Recipe by: Cathy Marriot
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Cathy Marriot is the co-owner of Sondagskloof, a retreat with farmhouse living, eco-chic forest chalets and the organic vegetable garden. She creates dishes using ingredients from her garden.

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