Moutabbal in Singapore: Smoky Eggplant Dip with Tahini, Halal Moutabbal is roasted eggplant blended with tahini, garlic, lemon juice, and olive oil, finished with a drizzle of oil and a touch of pomegranate. At Anatolia it's S$16.90, served with warm pita, and it's 100% halal. Collect it on Arab Street or get it delivered across Singapore, usually within the hour. If moutabbal sounds a lot like baba ghanoush, you're not wrong to think that, they're close relatives. The difference comes down to tahini. Moutabbal leans on it for a creamier, richer finish, where baba ghanoush stays more eggplant-forward and rustic. Both start with fire-roasted eggplant, but they land in different places. What Makes Our Moutabbal Worth Ordering Eggplant is fire-roasted first, so the smoke carries through the whole dip. Tahini is worked in properly, giving it a creamier body than a straight eggplant dip. Served with warm pita, ready to scoop. 100% halal, same standard as everything on our menu. Pickup is usually ready within the hour, and delivery mostly lands within the hour too. Moutabbal vs Baba Ghanoush: What's the Difference Both dishes start the same way, eggplant roasted over fire until it turns soft and smoky. From there they split. Moutabbal blends in more tahini, sometimes yogurt too, giving it a smoother, richer texture that leans closer to hummus in consistency. Baba ghanoush stays looser and more rustic, letting the eggplant do more of the talking. If you want something creamier, order moutabbal. If you want the eggplant flavour more upfront, go with baba ghanoush. Taste and Texture Smoky, creamy, and rounded out by the tahini's nuttiness. Lemon keeps it from feeling heavy, and the pomegranate on top adds a light sweetness against the smoke. It's a smoother mouthful than baba ghanoush, closer to how hummus feels but with that char running through it. What's In It Fire-roasted eggplant Tahini Fresh garlic Lemon juice Olive oil Pomegranate Warm pita bread on the side How We Make It Eggplant is roasted until the skin blisters and the flesh turns soft, then blended with tahini, garlic, lemon juice, and olive oil until it reaches a smooth, creamy consistency. The tahini ratio is what separates this from our baba ghanoush, more of it here, worked in until the texture turns silky rather than chunky. How to Eat It Scoop it with warm pita, or serve it next to a grilled main so the smokiness plays off the char. It pairs well with the Chicken Shish or a fresh salad on the side. Best at room temperature, the flavour opens up more that way. Who It's For Anyone who wants a creamier take on smoky eggplant dip Vegetarians and vegans looking for a rich, plant-based starter A halal appetizer for sharing near Bugis or Arab Street Anyone comparing moutabbal against baba ghanoush and want to try both A Note on Nutrition Eggplant keeps this naturally low in calories, and the fat comes from tahini and olive oil rather than anything fried. It's a lighter option next to a rich grilled main, and the tahini adds a bit more calcium and protein than a plain eggplant dip would carry on its own. Make It Yours Order it on its own with pita, or add it to a mezze spread alongside baba ghanoush for a side-by-side comparison. One thing to flag plainly: this contains sesame from the tahini and is prepared in a kitchen that also handles nuts, dairy, and gluten. Tell us about any allergies before you order and we'll guide you to a safe choice. Why Order From Anatolia We're on Arab Street, a short walk from Sultan Mosque, Bugis, and Haji Lane. This is Turkish and Middle Eastern cooking made fresh daily, not shipped in from a central kitchen. Pickup is usually ready within the hour, delivery mostly arrives within the hour, and orders over S$100 ship free. Browse the rest of our cold appetizers or head back to the Anatolia homepage to see the full menu. Order Your Moutabbal Add it to your cart and have a fresh bowl on your table within the hour. Collection on Arab Street or delivery across Singapore. Online Delivery Book Table
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