📝 About This Recipe
Moutabal is the sophisticated, creamier cousin of Baba Ganoush, hailing from the heart of the Levant. This dish celebrates the transformative power of fire, turning humble eggplants into a decadent, smoky puree enriched with nutty tahini and tangy yogurt. It is a quintessential Halal mezze staple that balances earthy depth with a bright, garlicky finish, perfect for sharing around a crowded table.
🥗 Ingredients
The Star Vegetables
- 2 pieces Large Globe Eggplants (firm and shiny, approximately 1.5 lbs total)
- 3 pieces Garlic Cloves (freshly minced into a paste)
The Creamy Base
- 1/3 cups Tahini (high-quality, well-stirred)
- 1/4 cups Greek Yogurt (plain, full-fat for maximum creaminess)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (adjust to taste)
- 2 tablespoons Extra Virgin Olive Oil (added to the mixture for emulsion)
Garnish and Finishing
- 2 tablespoons Pomegranate Arils (for a burst of sweetness)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Sumac (for a citrusy aesthetic touch)
- 1 tablespoon Toasted Pine Nuts (optional, for crunch)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling over the top)
👨🍳 Instructions
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1
Prepare your eggplants by washing them and drying them thoroughly. Using a fork, prick each eggplant 5-6 times to allow steam to escape during cooking.
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2
For the most authentic flavor, char the eggplants directly over a gas stove flame or a charcoal grill. Turn them frequently with tongs for 15-20 minutes until the skin is completely blackened and flaky, and the flesh feels very soft.
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3
If a gas flame isn't available, preheat your oven to 450°F (230°C). Place eggplants on a foil-lined tray and roast for 40-45 minutes, turning halfway through, until they collapse.
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4
Once cooked, immediately place the hot eggplants in a bowl and cover with plastic wrap for 10 minutes. This creates steam that makes peeling the charred skin much easier.
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5
Carefully peel away the blackened skin. Don't worry if a few small charred bits remain; they add to the authentic smoky character of the Moutabal.
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6
Place the peeled eggplant flesh in a colander for 5-10 minutes to drain off any bitter juices. This step is crucial for a thick, non-watery dip.
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7
Transfer the eggplant to a cutting board and chop it finely by hand until it forms a coarse paste. While you can use a food processor, hand-chopping preserves a better texture.
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8
In a medium mixing bowl, whisk together the tahini, Greek yogurt, lemon juice, and minced garlic until smooth and pale.
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9
Gradually fold the chopped eggplant into the tahini mixture. Stir vigorously with a wooden spoon to incorporate the flavors.
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10
Slowly drizzle in 2 tablespoons of olive oil while stirring to create a silky, emulsified texture. Season with salt to taste.
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11
Spread the Moutabal onto a shallow serving plate, using the back of a spoon to create decorative swirls or a well in the center.
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12
Garnish generously with a swirl of olive oil, a dusting of sumac, fresh parsley, pomegranate arils, and pine nuts.
💡 Chef's Tips
To get the best flavor, never skip the draining process; the liquid that leaks out of roasted eggplant can be quite bitter. If your tahini is too thick, whisk it with a teaspoon of warm water before adding it to the yogurt. For an extra punch of flavor, roast the garlic cloves in their skins alongside the eggplant for a mellow, sweet garlic profile. Avoid using a blender if possible; a food processor or knife gives the dish its signature 'rustic' feel rather than a baby-food consistency. Always serve at room temperature; chilling it too much masks the delicate smoky notes of the eggplant.
🍽️ Serving Suggestions
Serve with warm, puffed pita bread or crispy za'atar spiced pita chips for dipping. Pairs beautifully as a side dish to grilled lamb chops or Shish Tawook (chicken skewers). Include it as part of a larger mezze platter alongside hummus, tabbouleh, and falafel. Accompany with a side of fresh radish slices and pickled turnips for a crunchy, acidic contrast. Enjoy with a glass of refreshing mint lemonade or a strong cup of Arabic coffee.