Roasted aubergine dip is a creamy and smoky Center Jap eggplant dip, that’s mixed with lemon juice, tahini paste, garlic, and olive oil. It’s a in style appetizer historically served with pita bread.

This submit is initially revealed in July 25 2020

What makes this roasted eggplant dip distinctive is that we cook dinner the eggplant, or aubergine, over fireplace till the pores and skin is charred and the flesh is tender. Roasting it over fireplace is what provides the smoky taste to the eggplant, enhancing the flavour of this recipe. To make it a creamy dip, we combine it with roasted sesame paste referred to as tahini paste, which we mix with lemon juice, grated garlic, olive oil, and different seasonings within the meals processor.

Within the Levantine international locations of the Center East, this dish is named Moutabal, which is totally totally different from Baba Ganoush. Many Westerners and different foreigners assume that Baba Ganoush is a creamy and smoky aubergine dip, which isn’t true in any respect. Baba Ganoush doesn’t include tahini paste and is often mixed with onions, pomegranate molasses, and tomatoes.

As a half Center Jap, it’s certainly one of my favourite eggplant dishes in Levantine cuisine, which I at all times eat with kuboos or pita bread. After I was staying with my relations in Jordan for trip, they often served us this eggplant dish throughout breakfast, which is mouthwatering. As a result of it jogs my memory of dwelling, I made my very own Center Jap roasted aubergine dip referred to as Moutabal which is an easy and straight-forward recipe.

Recipe Elements

Listed below are the elements it’s essential make Moutabal:

Aubergine: As a result of I stay in an Asian nation, I’m utilizing a long-shaped aubergine or eggplant, however you should utilize any kind of aubergine or eggplant, comparable to Italian or Globe, because it doesn’t matter in any respect. I wish to roast it over the hearth since that is what provides it a smoky taste.

Tahini Paste: That is roasted sesame seed paste that has a thick and pasty texture. You will discover it in most Center Jap grocery shops, or you can also make home made tahini paste.

Garlic: I’m utilizing both freshly grated or minced garlic, which provides a robust fragrant taste to my dish.

Lemon Juice: The lemon will add a light tangy taste however will not overwhelm the eggplant dip. It is going to additionally steadiness the overwhelming taste from the garlic.

Olive Oil: The olive oil goes to present a easy and silky texture to my dip, and additionally it is used to drizzle the moutabal throughout serving. Like lemon juice, it’s going to assist steadiness the flavour from the garlic.

Paprika: Paprika doesn’t add a lot taste, however it’s used for garnish and so as to add shade to my dish.

Salt: Like most recipes, you want salt to season the eggplant dip, or else will probably be bland.

The way to make Moutabal?

My roasted aubergine dip is an easy recipe because it solely takes lower than quarter-hour, and I solely use 6 elements (excluding salt).

• Firstly, I pierce the eggplant with a fork earlier than putting it immediately over the flame on the fuel range burner.
• Use tongs to show it from one aspect to a different till the pores and skin turns into charred and the flesh inside is tender. You need to be sure to flip it often so it’s cooked evenly and forestall burning.
• As soon as the eggplant is charred and tender, I take away it from the hearth utilizing tongs and switch it onto a plate to let it settle down. After that, I peel and discard the charred pores and skin of the eggplant.

• Subsequent, I switch the flesh of the eggplant into the meals processor and add the tahini paste, lemon juice, minced garlic, olive oil, and salt. Change on the meals processor till it achieves a creamy consistency.

• After that, I switch the moutabal into the plate and drizzle it with olive oil. Lastly, sprinkle paprika over the fork after which press it into the dip to create an ornamental sample. Serve this with pita bread.

What to serve Moutabal with

• Historically, we serve roasted aubergine dip with different vegetarian mezze platters comparable to hummus, Muhammara, makdous, or uncooked greens like cucumber or carrots. Should you don’t like uncooked greens, you can also make a vegetarian salad dishes like Couscous Tabbouleh or Arabic salad.
• Optionally, you may also serve it with different meat-based mezze platters comparable to scrambled egg, galayet bandora, or kofta with tahini.
• After all, a very powerful of all, you must eat this with Arabic pita bread like kuboos or khameer bread. With out it, you’ll be able to’t serve a mezze platter, and it is bizarre to eat it with out it.

Ideas and Hints

• If you wish to obtain a smoother or creamier texture, you’ll be able to add 2 tablespoons of plain yogurt to the meals processor. Alternatively, you’ll be able to add yet another tablespoon of olive oil and lemon juice.
• I extremely advocate utilizing further virgin olive oil because it has a stronger taste and is extra nutritious than extraordinary olive oil.
• Use garlic confit for pure sweetness and a much less overwhelming garlicky taste.
• Should you favor a more healthy cooking methodology, you’ll be able to bake it within the oven or steam it.

Query and Solutions

📋 Recipe Card

Roasted Aubergine Dip (Moutabal)

Saif Al Deen Odeh

Roasted aubergine dip is a creamy and smoky Center Jap eggplant dip, that’s mixed with lemon juice, tahini paste, garlic, and olive oil that’s historically served with pita bread.

 

Prep Time 5 minutes minutes

Cook dinner Time 15 minutes minutes

Whole Time 20 minutes minutes

Course Appetizers and Snacks

Delicacies Center Jap, Arabic

Servings 3 folks

Energy 212 kcal

Elements

1x2x3x

• 2 long-eggplant
• 3 tablespoons of tahini paste
• 2 tablespoons of lemon juice
• 2 cloves of garlic minced
• 2 tablespoons of additional virgin olive oil extra for drizzling
• Salt for style
• Paprika for garnish

Directions

• First, pierce the eggplant with a fork earlier than putting it immediately over the flame on the fuel range burner.
• Use tongs to show it from one aspect to a different till the pores and skin turns into charred and the flesh inside is tender. Guarantee it’s turned often for even cooking and to forestall burning.
• As soon as the eggplant is charred and tender, take away it from the hearth utilizing tongs and switch it onto a plate to let it settle down.
• After that, peel and discard the charred pores and skin of the eggplant.
• Subsequent, switch the flesh of the eggplant into the meals processor and add the tahini paste, lemon juice, minced garlic, olive oil, and salt. Change on the meals processor till it achieves a creamy consistency.
• After that, switch the moutabal into the plate and drizzle it with olive oil.
• Lastly, sprinkle paprika over the fork after which press it into the dip to create an ornamental sample. Serve this with pita bread.

Video

Notes

• For more healthy methodology, you’ll be able to bake the eggplant within the oven as a substitute roasting over open flame.
• Additional Virgin Olive oil have stronger taste than different olive oils making this eggplant dip tastier.

Diet

Serving: 1gEnergy: 212kcalCarbohydrates: 11gProtein: 3.9gFats: 18.2gSaturated Fats: 3gPolyunsaturated Fats: 9gSodium: 600mgPotassium: 253mgFiber: 3.6gSugar: 3.7gCalcium: 85mgIron: 2mg

Key phrase Aubergine Dip, moutabal