Moutabbal Recipe
Smoked eggplant, tahini, lemon, garlic
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Ingredients
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Roasting the Eggplant
Moutabbal Mix
For Serving
Method
Roasting the Eggplant
- 1
Prepare and roast the eggplants
Prick the eggplants a few times with a fork. Place them directly over a gas flame or under a broiler. Roast, turning occasionally, until the skin is blackened and the flesh is soft and smoky, about 15-20 minutes.
- 2
- 3
Peel off the charred skin and discard it. Place the soft flesh in a colander for about 10 minutes to drain any excess liquid.
Moutabbal Mix
- 4
Mix ingredients
In a medium mixing bowl, combine the drained eggplant flesh, tahini, lemon juice, minced garlic, salt, and 2 tablespoons of olive oil.
- 5
Mash the mixture with a fork or blend using a food processor for a smoother texture, depending on your preference.
- 6
Taste and adjust seasoning — add more lemon juice or salt if desired.
For Serving
- 7
Transfer the Moutabbal to a serving plate or shallow bowl. Use the back of a spoon to create a swirl on top.
- 8
Drizzle with 1 tablespoon of olive oil, and garnish with chopped parsley and pomegranate seeds if using.
- 9
Serve with warm pita bread or fresh vegetables.
