- Ingredients
You’ll need 3 roasted eggplants (about 250 g) peeled, 3 tablespoons tahini (homemade or store-bought), 1 tablespoon lemon juice, 2 tablespoons olive oil, 3 minced garlic cloves, ¼ cup yogurt, salt and pepper, and ½ teaspoon cumin. For garnish, drizzle some olive oil, sprinkle a little sumac if you like, and serve with your favorite flatbreads.
- Instructions
Grill the whole eggplant over an open flame or bake at 375 °F until fully roasted. Once it cools a bit, remove the skin and transfer to a bowl. Mash the eggplant with a knife and fork to your preferred consistency. Mix in all the remaining ingredients except the garnishes. Place the creamy moutabal in a serving dish, make a whirl on top, then garnish with olive oil, sumac powder, and chopped parsley. Serve with your favorite flatbreads.
- Recipe Notes
To store moutabal, place it in a clean dry bottle then put the lid on. Putting “moutabal” inside the refrigerator for later use or late serving make sure to cover the moutabal with plastic wrap in order to prevent it from browning and drying.
Yield: 3-4 servings
Directions
