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.

Eggplant Dip (lebanese Moutabal)

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

  1. Preheat the grill to high heat.
  2. 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.
  3. Remove the eggplants from the grill and let them cool. Once cooled, peel off the skin and chop the flesh.
  4. In a bowl, combine the chopped eggplant, minced garlic, tahini, lemon juice, and olive oil. Mix well and season with salt to taste.
  5. Transfer the mixture to a serving dish, drizzle with a little more olive oil, and garnish with chopped parsley.
  6. 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