The Real Lebanese Moutabal
A creamy, tahini-rich Lebanese dip with smoky grilledeggplant. Perfect for spreading, dipping, or pairing with grilled meats!
Ingredients
- 2 large eggplants roasted on direct flame
- 4 tbsp Tahini
- 2 clove garlic optional, minced
- 1 lemon Juice and zest
- Salt and pepper to taste
- Extra drizzle of extra virgin olive oil for garnish
- sumac for garnish
Instructions
Roast the Eggplant:
- Place the eggplants directly over an open flame, turning occasionally until the skin is charred and the flesh is soft. This process gives the eggplants their signature smoky flavor.
Peel the Eggplants:
- Immediately place the roasted eggplants in a bowl or container and cover tightly. Allow them to sit for 5 minutes to steam. Peel the eggplants while they are still warm, either with your hands or under running water for ease. Place the peeled eggplants in a strainer with a squeeze of lemon juice and let it sit for 10 minutes to drain excess liquid.
Combine Ingredients:
- In a mixing bowl, mash the eggplants until smooth. Add tahini, garlic, lemon juice, and salt, mixing until you achieve a creamy consistency.
Mix and Serve:
- Transfer to a serving dish, drizzle with olive oil, and garnish with sumac. Serve with some pitabread.
Video
Notes
Alternative grilling methods for Eggplant:
• Air Fryer: Preheat the air fryer to 200°C (400°F). Pierce the eggplants with a fork and place them in the basket. Air fry for 20-25 minutes, turning halfway through, until the skin is charred and the flesh is tender.
• Oven: Preheat the oven to 220°C (425°F). Pierce the eggplants with a fork, place them on a baking sheet lined with foil, and roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
• Stovetop Pan: Heat a dry, heavy-bottomed pan over medium-high heat. Place the eggplants in the pan, turning frequently to char all sides evenly. Cook for 15-20 minutes, or until the skin is blackened and the flesh is tender.
Storage Tips:
• Unmixed Eggplant: If not mixed with other ingredients, store the peeled and chopped eggplant with a squeeze of lemon juice in an airtight container in the refrigerator for up to 1 week.
• Mixed Moutabal: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Air Fryer: Preheat the air fryer to 200°C (400°F). Pierce the eggplants with a fork and place them in the basket. Air fry for 20-25 minutes, turning halfway through, until the skin is charred and the flesh is tender.
• Oven: Preheat the oven to 220°C (425°F). Pierce the eggplants with a fork, place them on a baking sheet lined with foil, and roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
• Stovetop Pan: Heat a dry, heavy-bottomed pan over medium-high heat. Place the eggplants in the pan, turning frequently to char all sides evenly. Cook for 15-20 minutes, or until the skin is blackened and the flesh is tender.
Storage Tips:
• Unmixed Eggplant: If not mixed with other ingredients, store the peeled and chopped eggplant with a squeeze of lemon juice in an airtight container in the refrigerator for up to 1 week.
• Mixed Moutabal: Store leftovers in an airtight container in the refrigerator for up to 4 days.