Moutabal

🛒 Ingredients

• Eggplant 450 g · 112 kcal
• Tahini 70 g · 400 kcal
• Lemon juice 40 g · 10 kcal
• Garlic cloves 15 g · 22 kcal
• Olive oil 20 g · 180 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (390°F). Pierce the eggplants several times with a fork and place them directly on the oven rack or on a baking sheet.
2. Roast the eggplants for 30-40 minutes, turning occasionally, until they are very soft and their skin is charred. Remove from oven and let cool slightly.
3. Once cool enough to handle, scoop out the flesh into a bowl, discarding the skin. Mash the eggplant flesh with a fork or potato masher until smooth or slightly chunky, as preferred.
4. Add the tahini, fresh lemon juice, minced garlic, and salt to the mashed eggplant. Mix well until all ingredients are thoroughly combined and the dip is creamy.
5. Taste and adjust seasoning if necessary. Transfer the moutabal to a serving bowl, drizzle with a generous amount of olive oil, and garnish with fresh parsley or pomegranate seeds, if desired.