Moutabbal

Makes 2 Serving Bowls

What you need:

  • 4 Medium to Large Aubergines
  • 1 Garlic Clove, crushed
  • 3 to 4 Tbsp Tahini
  • 4 Tbsp Lemon Juice
  • Sea Salt to taste
  • Olive Oil & Mint Leaves for garnish

 

Method:

Moutabbal is another famous mezze (tapas) dish in Lebanon made with Aubergines (eggplants).

It is not to be confused with Baba Ghanouj.

Both are made with grilled eggplant, but the difference is simple: Moutabbal is usually smokier and has tahini in it. Baba Ghanouj does not contain any tahini and features vegetables such as tomatoes.

Both are delicious to be honest! But I love Tahini!

When the weather is nice, I grill the eggplants on the bbq, but when it’s raining, I either grill them on the stove or in the microwave.

If you want to use the stove, make sure to protect your stove with aluminum, and just sit the eggplant on the fire and turn them as they grill on each side. They will deflate and release lots of water.

If you’re using a microwave, put your eggplants on a plate and microwave them on high for 15 minutes.

Whatever technique you use, when your eggplants are cooked and ready, you need to drain them. Let them sit in a sieve to release all the juices. And when they cool down you can start peeling them.

Get rid of the peels and the heads, and keep them in the sieve and start pressing them with a spoon and stirring to release whatever is left of the juices.

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Transfer into a bowl, add the tahini, lemon juice, crushed garlic and sea salt and mix well.

I use the pestle (from my pestle and mortar) to mix because it helps me puree them at the same time. If you do not have one, just use a spoon.

Taste as you go. Just like Hummus, I like my Moutabbal lemony and salty.

Once finished, empty your mix in a bowl, drizzle some olive oil and decorate with a few fresh Mint leaves on top and voila!

Moutabbal is just as good as Hummus, it is perfect as a snack dip for carrots, cucumbers and celery… Or with some bread, or bread sticks.

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Bon appetit!

 

 

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