By eatmundo · July 12, 2026
🇱🇧AI-generated imageSame ingredients, elsewhere in the world
11 matchesDishes from other countries' kitchens, made from the same core ingredients as Moutabal. The percentage is the share of ingredients the two recipes have in common.
Frango no ChurrascoIn Portugal · same ingredients67%
Zaalouk (Eggplant Salad)In Morocco · same ingredients62%
Chickpea and Spinach TagineIn Morocco · same ingredients62%
A smoky, creamy roasted eggplant dip that serves as a cornerstone of the Lebanese mezze table.
According to eatmundo's ingredient comparison, the closest dish to Moutabal from another cuisine is Frango no Churrasco (Portugal): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 is Moutabal?
Moutabal is a Levantine dip made primarily from roasted eggplant, tahini, lemon juice, garlic, and olive oil. It is typically served as part of a meze spread and consumed with flatbread.
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.
🇱🇧AI-generated image
