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EasyAppetizersveganCC0 1.0 Universal
Authentic Lebanese Moutabal (Smoky Charred Eggplant Dip with Tahini, Garlic and Pomegranate)
The jewel of the Lebanese mezze spread: whole eggplants charred over open fire for deep smokiness, mashed and whipped with creamy sesame tahini, garlic, lemon juice, and crunchy pomegranate arils.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Large fresh eggplants, charred over open flame2 pc
- Pure sesame tahini paste4 tbsp
- Freshly squeezed lemon juice3 tbsp
- Garlic cloves, crushed to a paste with salt2 clove
- Extra virgin olive oil3 tbsp
- Fresh pomegranate arils for garnish3 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Roast whole eggplants directly over gas burner flame or under oven broiler for 20-25 minutes, turning often until skin is charred black and flesh is collapsed. Steam in a covered bowl for 10 minutes.
25 min timer
2
Peel away charred skin and drain pulp in a colander for 10 minutes. Mash smoky eggplant flesh vigorously with a fork to maintain rustic stringy texture (avoid blender).
10 min timer
3
Whisk in tahini, garlic paste, lemon juice, and salt until emulsified and creamy. Spread onto a shallow plate, form shallow grooves with spoon, pool olive oil, and scatter ruby pomegranate seeds.
5 min timer
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Nutrition Facts
per servingCalories
210
Protein
5g
Carbohydrates
14g
Fat
16g
Allergens
Sesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
