📝 About This Recipe
Moutabal is the sophisticated, creamier cousin of Baba Ganoush, hailing from the heart of the Levant. This dish transforms humble eggplants into a velvety masterpiece through the magic of open-flame charring, which imparts a deep, seductive smokiness. Blended with rich tahini, tangy yogurt, and a hint of garlic, it offers a complex balance of earthiness and bright acidity that is truly addictive.
🥗 Ingredients
The Eggplant Base
- 2 pieces Large Globe Eggplants (firm and shiny, approx. 1.5 lbs total)
- 1/2 teaspoon Sea Salt (for draining excess moisture)
The Creamy Liaison
- 1/2 cup Tahini (high-quality, well-stirred)
- 1/4 cup Greek Yogurt (full-fat for maximum creaminess)
- 2-3 pieces Garlic Cloves (turned into a fine paste with a pinch of salt)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1/4 teaspoon Cumin (ground)
- to taste Kosher Salt
Traditional Garnish
- 2-3 tablespoons Extra Virgin Olive Oil (first cold press)
- 2 tablespoons Pomegranate Arils (for a burst of sweetness)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Smoked Paprika or Aleppo Pepper (for color and a hint of heat)
- 1 tablespoon Toasted Pine Nuts (optional, for crunch)
👨🍳 Instructions
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1
Prepare your eggplants by washing and drying them thoroughly. Using a fork, prick the eggplants 5-6 times all over to prevent them from bursting during the roasting process.
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2
For the most authentic smoky flavor, place the eggplants directly over a gas stove flame or a hot charcoal grill. Use tongs to turn them every 5 minutes until the skin is completely charred, black, and flaky.
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3
Continue roasting until the eggplants feel very soft and collapse when pressed; this usually takes 15-20 minutes over an open flame. If using an oven, broil on high for 30-40 minutes, turning occasionally.
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4
Once cooked, place the hot eggplants in a bowl and cover tightly with plastic wrap for 10 minutes. The steam will help loosen the charred skin.
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5
Carefully peel away the blackened skin. Don't worry if a few small charred flecks remain—they add to the authentic smoky character.
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6
Place the eggplant flesh in a colander or fine-mesh sieve set over a bowl. Let it drain for at least 15 minutes to remove the bitter, dark juices.
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7
Transfer the drained eggplant to a cutting board and chop it finely by hand until it forms a chunky paste. For Moutabal, a bit of texture is preferred over a completely smooth puree.
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8
In a medium mixing bowl, whisk together the tahini, Greek yogurt, lemon juice, and the garlic paste until the mixture is smooth and pale.
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9
Fold the chopped eggplant into the tahini mixture. Use a sturdy whisk or a fork to vigorously mix them together until well incorporated and creamy.
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10
Season with cumin and salt. Taste and adjust the lemon juice or tahini according to your preference; the flavor should be a balance of smoke, nuttiness, and tang.
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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
Generously drizzle the well and the surface with high-quality extra virgin olive oil.
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13
Garnish with a sprinkle of Aleppo pepper or paprika, fresh parsley, pomegranate arils, and toasted pine nuts.
💡 Chef's Tips
For the best flavor, always char the eggplant over a real flame; the oven method lacks that signature 'campfire' smoke. Drain the eggplant thoroughly after roasting, as excess water will make the dip runny and dilute the flavors. Use a mortar and pestle to crush the garlic with salt into a smooth paste to avoid biting into raw garlic chunks. If the dip is too thick, add a tablespoon of warm water or more lemon juice to reach your desired consistency. Make it ahead of time; the flavors of Moutabal actually improve after sitting in the fridge for a few hours.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy toasted pita chips for dipping. Pairs beautifully as a side dish for grilled lamb chops or chicken tawook skewers. Include it as part of a traditional Mezze platter alongside hummus, tabbouleh, and falafel. Use it as a healthy spread inside a veggie wrap or a falafel sandwich. Pairs excellently with a crisp, dry white wine like a Sauvignon Blanc or an Arak-based cocktail.