AppetizerSide DishSnack

Moutabal

Name: Moutabal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: lebanese, middle_eastern
Ingredients: 2 pcs eggplant medium-sized; 80 ml tahini; 60 ml lemon juice freshly squeezed; 2 clove garlic minced; 1 tsp salt; 2 tbsp extra virgin olive oil; 2 tbsp pomegranate seed (optional); 1 tbsp flat-leaf parsley finely chopped (optional)

A classic Lebanese appetizer featuring smoky roasted eggplant blended with creamy tahini, garlic, and fresh lemon juice. This simple yet elegant dip is perfect for scooping up with warm flatbread or fresh vegetables.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 248 kcal

VeganVegetarianGluten-free

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcseggplant, medium-sized
80 mltahini
60 mllemon juice, freshly squeezed
2 clovegarlic, minced
1 tspsalt

garnish

2 tbspextra virgin olive oil
2 tbsppomegranate seed(optional)
1 tbspflat-leaf parsley, finely chopped(optional)

Equipment

food_processor · baking_sheet · fork · bowl · knife · oven

The method

Step by step

1
Preheat your oven to 220°C (425°F).
About 5 min
2
Pierce the eggplants all over with a fork and place them on a baking sheet lined with parchment paper.
About 2 min
Cook’s note: Piercing prevents the eggplants from bursting in the oven.
3
Roast the eggplants for 25-30 minutes, turning halfway through, until the skin is wrinkled and the flesh is completely soft.
About 30 min
Cook’s note: For a smokier flavor, you can char the eggplant skin directly over a gas flame before roasting.
4
Remove the eggplants from the oven and let them cool for a few minutes until they are safe to handle.
About 5 min
5
Slice the eggplants in half lengthwise and scoop out the soft flesh into a medium bowl, discarding the skins.
About 3 min
Cook’s note: Don't worry about getting a few charred bits of skin in the flesh; they add to the smoky flavor.
6
Mash the eggplant flesh with a fork until it reaches your desired consistency.
About 2 min
Cook’s note: For a silkier, smoother dip, you can pulse the flesh in a food processor instead of mashing by hand.
7
Add the tahini, fresh lemon juice, minced garlic, and salt to the bowl with the mashed eggplant.
About 1 min
8
Stir everything together until well combined and creamy.
About 1 min
Cook’s note: Taste and adjust seasoning if needed, adding more salt or lemon juice to your preference.
9
Transfer the moutabal to a shallow serving dish and create a swirl on top with the back of a spoon.
About 1 min
10
Drizzle with the extra virgin olive oil and garnish with pomegranate seeds and chopped parsley before serving.

Per serving

Nutrition

70%Score

Calories: 247.8kcal
Protein: 6g
Carbs: 20.9g
Fat: 18.1g
Fibre: 9g
Sugar: 9.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

Best served chilled or at room temperature.