Moutabal/ Mutabal | Middle Eastern Eggplant Dip
Ingredients
- 3 medium eggplants around 600-700 gm
- 2 cloves garlic
- 2 heaped tbsp tahini paste
- 2 heaped tbsp thick yogurt
- Salt to taste
- Juice from half a lime
- Olive oil as needed
- Sumac for garnish optional
Instructions
- Preheat oven to 200 degrees.
- On a sheet pan, cut the eggplants into half and arrange face down. Drizzle olive oil and salt as needed.
- Bake for around 35-40 minutes till cooked. Grill for five minutes for a charred appearance.
- Allow to cool till you can handle. Scoop out the pulp into a blender.
- Add the remaining ingredients from garlic to lime juice and blitz till smooth.
- Serve with a drizzle of olive oil and sprinkle of sumac.
Notes
Traditionally the eggplants are charred directly on the stove top. You may do it that way.
The moutabbel is usually not blended, instead it is chopped and mixed coarsely. My family likes it smooth, so I chose to blend.
The moutabbel is usually not blended, instead it is chopped and mixed coarsely. My family likes it smooth, so I chose to blend.