Moutabal is a traditional Syrian or Lebanese dip. Made with smoked Eggplant, this traditional recipe is a close cousin of Baba Ganoush.
Although the two dips are often confused with each other, the subtle differences between the two make them extremely unique and different from each other.
Moutabal uses smoked Eggplant, Tahina, Salt, and Lemon Juice. This dip can either be served chunky or churned into a creamy consistency as I’ve shown here.
You can also find my recipe for Baba Ganoush here. The main difference between the two dips being the absence of Tahina in Baba Ganoush along with the addition of few extra ingredients.
Do tag me on Instagram @supaintsonplates #supaintsonplates if you make this delicious creamy Moutabal. I would love to hear from you.
- 1 Eggplant large
- 2 tbsp Tahina
- 3 tbsp Lime Juice
- 3-4 cloves of Garlic chopped
- 2 tbsp Olive Oil
- Salt to taste
- Pinenuts to garnish
- Pomegranate to garnish
- 2 tsp Olive Oil to garnish
- Rub the Eggplant with oil and cook it on the gas flame until it is nicely charred
- Remove from stove, let it cool a little and remove the black skin
- Transfer to a food processor along with Tahina, Lime Juice, Olive Oil, Salt and Garlic
- Pulse a few times until it's creamy. You can leave this slightly chunky too.
- Transfer to a serving bowl, top with Pomegranate arils and, Olive Oil
- Chill in the refrigerator for an hour before serving