Lebanese Moutabal (Creamy Eggplant Dip with Yogurt)
Moutabal is a Lebanese eggplant dip that rivals hummus for the title of king of mezze. Wondering what's the difference between Lebanese hummus and Israeli hummus? Both contain chickpeas and tahini, but Lebanese is often more lemony and served with a generous drizzle of olive oil. Moutabal stands out with its smoky, creamy texture from the yogurt. It's a direct trip to Lebanon, perfect alongside fattoush salad or falafel.
Ingredients
- eggplants2 large
- plain yogurt200 g
- tahini (sesame paste)2 tbsp
- lemon juice2 tbsp
- garlic1 clove
- olive oil3 tbsp
- salt1/2 tsp
- fresh parsleya few sprigs
- paprika1/2 tsp
Instructions
- 1
Prick the eggplants with a fork and grill them directly over the flame or in the oven at 200°C for 30-40 minutes, until the skin is charred and the flesh is soft.
- 2
Let cool slightly, then remove the blackened skin and drain the flesh in a colander to remove excess water.
- 3
Mash the eggplant with a fork or blender (not too smooth).
- 4
Mix the eggplant purée with yogurt, tahini, lemon juice, pressed garlic, and a drizzle of olive oil. Season with salt.
- 5
Transfer to a serving plate, drizzle with olive oil, sprinkle with paprika, and garnish with parsley.
- 6
Serve chilled with pita bread.
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