Lebanese Moutabal with Tahini and Pomegranate
Moutabal is an iconic Lebanese mezze, often confused with baba ghanoush, but its texture is creamier thanks to the addition of yogurt and tahini. You'll love this version with pomegranate arils that add a sweet and tangy touch. Lebanese mezzes are a true celebration of flavors, and this dip is proof. The difference from hummus? Moutabal is made with eggplant, while hummus is made with chickpeas. Perfect for a casual appetizer, this dish is easy to prepare and always impressive. Mash the eggplants well for a smooth texture, and feel free to adjust the lemon to your taste.
Ingredients
- Eggplants2 large
- Tahini (sesame paste)3 tablespoons
- Fresh lemon juice2 tablespoons
- Garlic1 clove
- Greek yogurt2 tablespoons
- Extra virgin olive oil2 tablespoons
- Pomegranate arils1/2 cup
- Fresh mint1 tablespoon chopped
- Salt1/2 teaspoon
Instructions
- 1
Preheat oven to 200°C. Prick eggplants with a fork and place on a baking sheet. Roast for 25-30 minutes until skin is charred and flesh is tender.
- 2
Let cool slightly, then peel and finely chop the flesh (or pulse in a food processor). Drain excess water.
- 3
In a bowl, mix eggplant flesh with tahini, lemon juice, crushed garlic, yogurt, and salt. Adjust seasoning.
- 4
Transfer to a serving dish, drizzle with olive oil, and garnish with pomegranate arils and chopped mint.
- 5
Serve chilled with Lebanese pita bread.
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