lebaneseMain ingredients
Recipe
Estimated total cost for 6 personnes: 5,19 € — average indicative prices
No reviews yet — be the first to share your thoughts!Ingredients
- 3 eggplant(s)
- 1 lemon(s)
- 125 g plain yogurt(s)
- 1 clove(s) garlic
- 2 tbsp tahini
- 4 tbsp olive oil
- cumin
- salt
Instructions
Cooking the eggplants:
- 1Preheat the oven to 200°C.
- 2Wash the eggplants and place them on a baking sheet lined with parchment paper.
- 3Bake for about 40 minutes, until tender.
- 4Remove the eggplants from the oven and let them cool for a few minutes.
Preparing the moutabal:
- 5Scoop out the eggplant flesh with a spoon and place it in a blender.
- 6Add the lemon juice, yogurt, crushed garlic clove, tahini, cumin, and salt.
- 7Blend everything coarsely until you reach the desired consistency.
- 8Add 2 tablespoons of olive oil and blend again until the texture is smooth.
- 9Place the moutabal in a serving bowl and drizzle with olive oil before serving.
- 10Serve with toasted pita bread or crunchy vegetables.
About this dish
Moutabal is a delicious eggplant purée of Levantine origin, enjoyed in many regions of the Middle East. To prepare this dish, the eggplants are usually grilled or roasted until their skin is charred, giving the dish its distinctive smoky taste. Once cooled, the tender flesh is scooped out and mixed with tahini (sesame paste), crushed garlic, lemon juice, salt, and sometimes spices. The creaminess of the tahini combined with the sweetness of the eggplant creates a velvety texture. Served cold or at room temperature, moutabal is often garnished with olive oil and chopped parsley. It is commonly eaten with pita bread or raw vegetables, making it a popular choice for mezze or appetizers. Its rich, smoky flavor makes it a must-have in Middle Eastern cuisine.
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