📝 About This Recipe
Moutabal is the richer, creamier cousin of Baba Ganoush, hailing from the heart of the Levant. Unlike its relative, Moutabal features a luscious blend of thick yogurt and nutty tahini, creating a velvet-smooth texture that perfectly carries the haunting aroma of fire-roasted eggplant. This authentic dip is a celebration of simple ingredients transformed by the magic of charring, making it an essential centerpiece for any Middle Eastern mezze spread.
🥗 Ingredients
Main Ingredients
- 2 pieces Large Italian Eggplants (firm and shiny, about 1.5 lbs total)
- 3 cloves Garlic (finely minced into a paste)
- 1/3 cups Tahini (high-quality, well-stirred)
- 1/4 cups Full-fat Greek Yogurt (plain and unsweetened)
- 2-3 tablespoons Fresh Lemon Juice (adjust to taste)
- 1/2 teaspoons Sea Salt (plus more for seasoning)
For Garnish
- 2 tablespoons Extra Virgin Olive Oil (first cold pressed for best flavor)
- 2 tablespoons Pomegranate Arils (for a pop of sweetness and color)
- 1 tablespoon Fresh Flat-leaf Parsley (finely chopped)
- 1/2 teaspoons Ground Sumac (for a citrusy finish)
- 1 tablespoon Toasted Pine Nuts (optional, for crunch)
👨🍳 Instructions
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1
Prick the eggplants in several places with a fork or a small knife to prevent them from bursting during the roasting process.
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2
For the most authentic flavor, char the eggplants directly over a gas stove flame, turning frequently with tongs for 15-20 minutes until the skin is completely blackened and the flesh feels soft and collapsed.
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3
Alternatively, if using an oven, place eggplants on a foil-lined tray under a high broiler, rotating every 10 minutes until the skin is charred and the inside is tender.
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4
Once cooked, place the hot eggplants in a bowl and cover with plastic wrap for 10 minutes; the steam will help loosen the skins for easier peeling.
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5
Carefully peel away the charred skin and discard. If small bits of black skin remain, you can leave them for extra smoky flavor, but avoid rinsing the flesh with water as this dilutes the taste.
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6
Place the eggplant flesh in a fine-mesh sieve over a bowl and let it drain for 10-15 minutes. This step is crucial to prevent a watery dip.
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7
Transfer the drained eggplant to a cutting board and chop finely with a knife until it forms a coarse paste. For a smoother texture, you can pulse it briefly in a food processor, but traditional Moutabal should have some texture.
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8
In a medium mixing bowl, whisk together the tahini, Greek yogurt, lemon juice, minced garlic, and salt until the mixture is pale and creamy.
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9
Gently fold the chopped eggplant into the tahini-yogurt mixture until well combined.
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10
Taste and adjust the seasoning, adding more lemon juice for acidity or salt as needed.
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11
Spread the Moutabal onto a shallow serving plate, using the back of a spoon to create decorative swirls and a well in the center.
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12
Drizzle generously with extra virgin olive oil and sprinkle with sumac, fresh parsley, pomegranate arils, and toasted pine nuts.
💡 Chef's Tips
The secret to a great Moutabal is the char; don't be afraid to let the skin get completely black as that provides the signature smokiness. Always drain your eggplant after peeling; removing the bitter juices ensures a creamy, concentrated flavor. Use a mortar and pestle for the garlic and salt to create a smooth paste that distributes evenly throughout the dip. If you find your tahini is too bitter, adding an extra dollop of yogurt can help balance the flavors. Avoid using a blender on high speed; the goal is a rustic, thick consistency rather than a liquid puree.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread or crisp toasted pita chips for the classic experience. Pair with fresh vegetable crudités like sliced cucumbers, radishes, and bell peppers for a lighter snack. Use it as a creamy bed for grilled lamb chops or chicken tawook skewers. Include it as part of a larger mezze platter with hummus, tabbouleh, and stuffed grape leaves. Enjoy it with a glass of chilled Arak or a crisp, dry white wine like a Sauvignon Blanc.