Moutabbal (Smoky Lebanese Eggplant and Tahini Dip)
Local name: متبل
In short: Charred eggplant mashed with tahini, lemon and garlic into a smoky, creamy dip, finished with olive oil and served with warm bread. It takes about 45 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Moutabbal is the smoky eggplant dip of Lebanese mezze tables, creamy with tahini and sharp with lemon and garlic. Outside Lebanon, similar dips are often sold as baba ghanoush, while in Lebanon that name usually points to a chunkier salad of chopped eggplant and tomato. The eggplants are charred until black and collapsing, which gives the dip its deep smoky taste. Serve it with warm bread and olive oil on top.
Instructions
- Prick the eggplants all over with a fork. Char them directly over a gas flame or on a hot grill, turning often, for 20 to 25 minutes, until the skin is black and the flesh is completely soft.
- Move the eggplants to a covered bowl and steam for 10 minutes. Peel off the skin, scraping any smoky flesh back into the bowl, and put the flesh in a colander to drain for 10 minutes.
- Mash the drained flesh with a fork until mostly smooth but still a little textured.
- Stir the tahini, lemon juice, garlic and 1/2 tsp salt together, then fold the mixture into the eggplant until creamy. Taste and adjust the salt and lemon.
- Spread on a plate, drizzle with the olive oil and top with parsley and pomegranate seeds. Serve at room temperature with warm bread.
Tips
- Charring over an open flame gives the best smoky flavor. With only an oven, roast the pricked eggplants at 230°C (450°F) for 45 minutes, turning once, then broil for a few minutes to blacken the skin.
- Draining the peeled flesh keeps the dip from turning watery. For a lighter, fluffier dip, beat in 1 to 2 tbsp cold water with the tahini.
Questions and answers
What is the difference between moutabbal and baba ghanouj?
In Lebanese kitchens, moutabbal is the creamy eggplant dip made with tahini. Baba ghanouj is a chunkier salad of chopped eggplant, tomato, onion and herbs, usually dressed with pomegranate molasses.
Can I make moutabbal ahead of time?
Yes, it keeps in the fridge for 4 days and tastes better after a few hours. Stir well and add the olive oil just before serving.
Can I freeze moutabbal?
It freezes for up to 2 months, but the texture can turn a little watery after thawing. Drain off any liquid and re-season with lemon and salt.
How long does it take to make Moutabbal (Smoky Lebanese Eggplant and Tahini Dip)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Moutabbal (Smoky Lebanese Eggplant and Tahini Dip)?
About 180 kcal per serving, with 5 g of protein, 13 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 180 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 13 g |
| Fat | 12 g |
| Fiber | 7 g |
| Sugar | 6 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
