Eggplant Dip (lebanese Moutabal)
This creamy and smoky eggplant dip, also known as Moutabal, is a popular dish in Eastern Arabian cuisine. It's perfect for dipping pita bread or serving as a side dish.
Ingredients
- 2 large eggplants
- 2 cloves garlic, minced
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt to taste
- Chopped parsley for garnish
Instructions
- Preheat the grill to high heat.
- Prick the eggplants with a fork and place them on the grill. Cook, turning occasionally, until the skin is charred and the flesh is soft, about 15-20 minutes.
- Remove the eggplants from the grill and let them cool. Once cooled, peel off the skin and chop the flesh.
- In a bowl, combine the chopped eggplant, minced garlic, tahini, lemon juice, and olive oil. Mix well and season with salt to taste.
- Transfer the mixture to a serving dish, drizzle with a little more olive oil, and garnish with chopped parsley.
- Serve the Moutabal with pita bread or vegetables for dipping.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 10g
- Protein
- 3g
- Fat
- 8g
Supplies
Grill Knife Bowl Serving dish
Tools
Fork Grill tongs Chopping board Mixing spoon
Serving suggestions
Serving suggestions: Enjoy the Moutabal with warm pita bread, fresh vegetables, or as a side dish to grilled meats.
Tips & tricks
Tips: For a smokier flavor, you can char the eggplants directly over an open flame on a gas stovetop.
Cost
$8