Lebanese Moutabal — Eggplant Caviar with Yogurt and Mint
Moutabal is a staple of Lebanese mezze, and for good reason: its creamy texture and smoky flavor will win you over from the first bite. Unlike baba ganoush, yogurt is added for unbeatable freshness. Wondering what the typical dishes of Lebanese cuisine are? Moutabal is one of those essentials, along with hummus, tabbouleh, and stuffed grape leaves. Served with warm pita bread, it's the perfect mezze for a casual get-together. Let yourself be transported by the flavors of the Levant!
Ingredients
- Eggplants2 large
- Greek yogurt200 g
- Tahini2 tablespoons
- Lemon juice2 tablespoons
- Garlic1 clove
- Fresh mint2 tablespoons chopped
- Olive oil2 tablespoons
- Salt1 pinch
- Pomegranate (optional)1/2
Instructions
- 1
Preheat the oven to 200°C. Prick the eggplants with a fork and bake for about 30 minutes, until the skin is charred and the flesh is tender.
- 2
Let cool slightly, then peel the eggplants and drain in a colander to remove excess water.
- 3
In a bowl, mix the Greek yogurt, tahini, lemon juice, crushed garlic, and salt.
- 4
Add the eggplant flesh and mash with a fork for a rustic texture. Stir in the chopped mint.
- 5
Serve in a dish, drizzle with olive oil, and sprinkle with pomegranate seeds if desired. Serve chilled with pita bread.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !