Smoky Eggplant Moutabal with Pomegranate
Moutabal is a true star of Lebanese mezze, often confused with baba ganoush. The difference? Here, tahini and lemon are the stars, bringing an irresistible creaminess. You'll love this twist with pomegranate seeds that pop and add a tangy note. Perfect for a sunny aperitif or as a side dish. If you're wondering what typical Lebanese dishes are, mezze like this are an essential part, along with hummus, tabbouleh, and falafel. Make this dip, and you'll see that Lebanese cuisine is a festival of fresh and generous flavors.
Ingredients
- Eggplants2 large
- Garlic2 cloves
- Tahini3 tbsp
- Lemon juice2 tbsp
- Extra virgin olive oil3 tbsp
- Pomegranate seeds2 tbsp
- Fresh mint1 tbsp (chopped)
- Salt1/2 tsp
- Black pepper1/4 tsp
Nutrition
Instructions
- 1
Preheat the oven to 200°C. Prick the eggplants with a fork and place on a baking sheet. Roast for 25 minutes until tender and the skin is blackened.
- 2
Let cool slightly, then peel the eggplants and put the flesh in a bowl. Mash with a fork for a rustic texture.
- 3
Add the crushed garlic, tahini, lemon juice, olive oil, salt, and pepper. Mix well.
- 4
Adjust seasoning and transfer to a serving dish. Drizzle with olive oil.
- 5
Garnish with pomegranate seeds and chopped mint. Serve chilled with pita bread.
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