Moutabal Recipe

Roast the Eggplants

Preheat the oven to 450°F (230°C). Prick the eggplants a few times with a fork and place them on a baking tray lined with foil or parchment paper. Roast for 35–40 minutes, turning once halfway, until the skin is charred and the eggplants have collapsed and are very soft.

Cool and Peel

Remove the roasted eggplants from the oven and let them cool for about 10 minutes. Once cool enough to handle, peel off the skin and discard it. Place the flesh in a colander to drain for a few minutes to remove excess moisture.

Transfer the drained eggplant flesh to a mixing bowl or food processor.

Add the tahini, lemon juice, minced garlic, and salt to the eggplant.

Mash or blend the mixture until smooth and creamy. Taste and adjust seasoning as needed, adding more lemon juice or salt to your preference.

Spoon the moutabal into a serving dish and use the back of a spoon to create a shallow well in the center.

Drizzle with olive oil and sprinkle with pomegranate seeds, chopped parsley, and a pinch of sumac or paprika for color and flavor, if desired.