🇱🇧 Lebanon · Food
Moutabal
By eatmundo · July 12, 2026
A smoky, creamy roasted eggplant dip that serves as a cornerstone of the Lebanese mezze table.
Ingredients
check them off as you prepareHow to Make It
- 1
Roast 1kg of whole eggplants over an open flame or in a 220°C oven until the skin is charred.
- 2
Allow the eggplants to cool, then peel away all the blackened skin, keeping only the soft pulp.
- 3
Mash the pulp thoroughly in a bowl using a fork or mortar until fibrous but smooth.
- 4
Crush 4 cloves of garlic with a pinch of salt to form a paste and add to the eggplant.
- 5
Whisk in 100ml of tahini until the mixture lightens in color and thickens slightly.
- 6
Stir in the juice of 1 lemon, adjusting for acidity depending on your preference.
- 7
Transfer to a serving bowl and smooth the surface with the back of a spoon.
- 8
Drizzle with extra virgin olive oil and garnish with a sprinkle of paprika before serving.
Frequently Asked Questions
What type of eggplant is best for Moutabal?+
Use large, firm globe eggplants with glossy, dark purple skin for the best smoky flavor and creamy texture.
How do I achieve that authentic smoky flavor?+
Char the eggplants directly over a gas flame or on a charcoal grill until the skin is blackened and the inside is completely collapsed and tender.
Should I use a food processor to blend the Moutabal?+
It is best to mash the eggplant by hand with a fork or mortar and pestle to maintain a slightly rustic, authentic texture rather than turning it into a thin puree.
How can I fix the consistency if the tahini makes it too thick?+
Gradually whisk in a tablespoon of ice-cold water or additional lemon juice until you reach a light, airy, and spreadable consistency.
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