Moutabal

Moutabal is Lebanon's smoky, seductive answer to baba ghanoush — charred whole aubergines blended with creamy tahini, lemon, and garlic into a silky, deeply flavoured dip. Unlike the simpler baba ghanoush, moutabal relies on the tahini-sesame backbone for richness, making it thicker, creamier, and more intensely flavoured.

Serves: 4

Ingredients

• 2 large aubergines (eggplant), about 700g (1.5 lbs) total
• 3 tbsp (45ml) tahini (sesame paste)
• 2 tbsp (30ml) fresh lemon juice
• 1 clove garlic, minced
• ½ tsp salt, or to taste
• 2 tbsp (30ml) Greek yoghurt (optional, for extra creaminess)
• 1 tbsp (15ml) extra-virgin olive oil

Garnish

• 1 tbsp extra-virgin olive oil
• 1 tsp sumac or sweet paprika
• Fresh flat-leaf parsley, finely chopped
• A few pomegranate seeds (optional)

Instructions

1. Place whole aubergines directly over a gas flame or under a very hot grill (broiler). Char on all sides, turning every 3–4 minutes, for a total of 15–20 minutes until the skin is completely blackened and the flesh is completely soft and collapsing. The char is what gives moutabal its essential smoky flavour.
2. Transfer charred aubergines to a colander set over a bowl. Allow to cool for 15 minutes, then peel away and discard all blackened skin. Squeeze gently to drain any bitter liquid from the flesh.
3. Finely chop the aubergine flesh — do not blend to a smooth purée; some texture is desirable.
4. Mix in tahini, lemon juice, garlic, and salt. Add yoghurt if using. Taste and adjust: it should be smoky, nutty, tangy, and savoury.
5. Spread onto a shallow plate, making swirls with the back of a spoon. Drizzle generously with olive oil. Dust with sumac or paprika and scatter parsley and pomegranate seeds over the top.
6. Serve at room temperature with warm pita bread or vegetable crudités.

Cook's Notes: The depth of smoky flavour depends entirely on how blackened you allow the skin to get — be bold. Open flame charring is far superior to oven roasting for this dish. If using an electric hob, char the aubergine under the grill as close to the element as possible. Moutabal keeps well refrigerated for up to 3 days.