This traditional Lebanese dish, often known as Baba Ghanoush’s close cousin, is celebrated for its smoky eggplant flavor and creamy texture. Moutabbal showcases the art of using simple ingredients to create a harmonious and flavorful experience. Hailing from the sun-kissed landscapes of the Middle East, Moutabbal encapsulates the essence of Lebanon’s culinary heritage. Join us as we guide you through crafting this Lebanese classic, inviting you to savor the authentic flavors of Lebanon.
- 2 large eggplants
- 2-3 cloves garlic, minced
- 1/4 cup tahini (sesame paste)
- Juice of 1-2 lemons
- Salt, to taste
- Olive oil, for drizzling
- Fresh parsley, for garnish
- Preheat your grill or stovetop gas burner to high heat. Place the whole eggplants directly on the flame.
- Using tongs, turn the eggplants occasionally until the skin is charred and the flesh inside is soft. This process may take about 15-20 minutes.
- Remove the eggplants from the heat and let them cool for a few minutes.
- Once they are cool enough to handle, peel off the charred skin.
- Place the peeled eggplants in a strainer for a few minutes to let excess liquid drain.
- In a food processor, combine the peeled eggplant, minced garlic, tahini, and lemon juice.
- Blend the ingredients until you achieve a smooth and creamy consistency. You can adjust the amount of lemon juice and tahini to suit your taste.
- Season with salt and blend again.
- Transfer the Moutabbal to a serving dish. Drizzle with olive oil and garnish with fresh parsley.