Lebanese Moutabal Recipe for 4 People
Ingredients:
- 2 large eggplants
- 2 cloves garlic, minced
- 1/4 cup tahini (sesame paste)
- Juice of 1 lemon
- Salt, to taste
- 2 tablespoons olive oil
- Chopped parsley, for garnish
- Sumac, for garnish (optional)
Instructions:
- Roast the Eggplants:
- Preheat the oven to 200°C (400°F).
- Pierce the eggplants with a fork and place them on a baking sheet.
- Roast in the oven for 45-60 minutes, or until the eggplants are completely soft and collapsed. Alternatively, you can grill the eggplants over an open flame until charred and softened.
- Prepare the Moutabal:
- Once the eggplants are cool enough to handle, peel off the skin and discard it.
- Place the flesh of the eggplants in a colander to drain excess moisture for about 10-15 minutes.
- In a food processor, blend the eggplant flesh, minced garlic, tahini, lemon juice, and salt until smooth. Adjust the seasoning to taste.
- Serve:
- Transfer the Moutabal to a serving dish and drizzle with olive oil.
- Garnish with chopped parsley and a sprinkle of sumac, if desired.
- Serve with warm pita bread or vegetables for dipping.
Optional:
- You can add a pinch of cumin or paprika for extra flavor.
- For a smokier flavor, you can also char the garlic cloves along with the eggplants.
Enjoy this creamy and flavorful Lebanese Moutabal with your friends and family!