Moutabel is a dip like hummus, but it is a completely different experience. Like hummus, moutabel is regularly found on nearly every Middle Eastern table. In this recipe the eggplants are grilled, however they can also be fried. You may be familiar with a form of this dish known by another name, babaganoush. During the month of Ramadan, moutabel is eaten every day in Arabic countries
- 2 eggplants
- 1/3 cup tahini (sesame paste)
- 3 ounces plain yogurt
- 4 cloves garlic
- 1-2 teaspoons of salt or to taste
- 2 tablespoons lemon juice
- Sweet red peppers
- Pomegranate seeds
- Grill the eggplants.
- Stick the eggplants on a couple of skewers and grill over an open flame (I place them on the naked flame of my gas stove). This is the best way to obtain that great smoky flavor (you can put them under the grill if you like). The skin will blacken and wither with the heat, keep turning them until the eggplants’ skin is soft all over to the touch and a skewer can easily cut through the vegetables.
- As soon as this happens, take them off the flame and put them in a pot filled with cold water (this will help to cool the eggplants and make it easier to peel them).
- Peel the eggplants (I found it helps also to peel them under cold running water).Discard the burnt skin and put the pulp in a strainer for a while. (you don’t want it too smooth, it’s good to have some texture left).
- Now add the Eggplant add the other ingredients… make sure you incorporate them one by one into the mixture.
- First, add Garlic, tahini, then the yogurt …Now add the lemon juice and the salt (to taste).
- Place the mixture in a dish and smooth it out to cover the dish. Garnish with paprika, parsley leaves, wedges of sweet red pepper, pomegranate seeds and walnuts (walnuts go extremely well with this dish). Finish off with a dash of olive oil. Like hummus, moutabel will keep for a couple of days in the fridge. Don’t forget to cover with plastic wrap.