Dip
Moutabal (Smoky Eggplant Dip) with Tahini and Lemon
Original name: Moutabal with Tahini and Lemon
About this dish
Moutabal is a creamy, smoky eggplant dip that's a cornerstone of Lebanese meze. This version lets the tahini and lemon sing, brightened with a whisper of garlic and a storm of fresh parsley.
It's the kind of dip that turns a simple meal into a feast — serve it with warm pita, crunchy vegetables, or alongside grilled meats. The smoky depth comes from charring the eggplant directly over a flame, a step that's worth every second for the complex, earthy flavor it brings.
Whether you're hosting a gathering or just treating yourself, this moutabal is a green, lemony, parsley-storm of a dish that will transport your taste buds to Beirut.
Ingredients
UK and US measurements are both included for every recipe.
eggplants
vegetable2 large (about 1 kg / 2.2 lb total)
Imperial measurement: 2 large (about 2.2 lb)
tahini (sesame paste)
other60 ml (1/4 cup)
Imperial measurement: 1/4 cup
fresh lemon juice
fruit60 ml (1/4 cup), plus more to taste
Imperial measurement: 1/4 cup, plus more to taste
garlic cloves
vegetable2-3 cloves, finely grated
extra-virgin olive oil
fat2 tablespoons (plus more for drizzling)
fine sea salt
seasoning1 teaspoon, or to taste
fresh parsley leaves, finely chopped
herb2 tablespoons (for garnish)
pomegranate seeds
fruit1 tablespoon (optional, for garnish)
Method
Char the eggplants
15 minutesPlace the eggplants directly over a gas flame (or on a barbecue) on medium-high heat. Turn frequently with tongs until the skin is completely charred and the flesh feels soft and collapsed, about 10-15 minutes. The eggplant should be blackened all over.
Steam and peel
10 minutesTransfer the hot eggplants to a colander set over a bowl or in the sink. Cover with plastic wrap or a clean kitchen towel and let steam for 10 minutes. Then, when cool enough to handle, peel off the charred skin. It should slip off easily. Do not rinse the flesh; you want to keep as much smoky flavor as possible.
Drain excess liquid
5 minutesPlace the peeled eggplant flesh in a fine-mesh strainer and gently press with a spoon to release bitter juices. Let drain for about 5 minutes. This step helps achieve a creamy, not watery, texture.
Make the dip
5 minutesIn a food processor, combine the eggplant flesh, tahini, lemon juice, grated garlic, and salt. Pulse until smooth. With the motor running, drizzle in the olive oil and blend until the mixture is creamy and well combined. Taste and adjust seasoning, adding more lemon or salt if needed.
Serve and garnish
5 minutesSpoon the moutabal into a shallow serving bowl. Use the back of a spoon to create a swirl. Drizzle generously with olive oil, sprinkle with chopped parsley and pomegranate seeds, if using. Serve with warm pita bread or fresh vegetables.
Equipment
- Gas stove or grill
- Tongs
- Colander
- Fine-mesh strainer
- Food processor
- Serving bowl
Nutrition facts
Tips
- For maximum smokiness, char the eggplants until the skin is almost black and the flesh is completely collapsed. This can take up to 20 minutes on a gas flame.
- If you can't char over an open flame, you can broil the eggplants in the oven, turning occasionally, until the skin is charred and the flesh is soft. The flavor will be slightly less smoky but still delicious.
- Let the moutabal sit for at least 30 minutes before serving to allow the flavors to meld together. It tastes even better the next day.
- If the dip is too thick, stir in a tablespoon of cold water or a bit more lemon juice to reach your desired consistency.
Serving suggestions
- Serve moutabal as part of a Lebanese meze platter with hummus, tabbouleh, and warm pita. It also pairs beautifully with grilled lamb or chicken, and makes a great spread for sandwiches.
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Recipe by
Layla Nasser
Specialises in Lebanese cuisineLayla makes tabbouleh that is 80% parsley. She is a green monster.
Describe yourself in three words: Green, lemony, parsley storm.