Lebanese cuisine is known for its rich flavors and diverse dishes, and one of the most popular appetizers is moutabal. This dish is a creamy and smoky dip made from roasted eggplants, tahini, garlic, and lemon juice. It’s a staple in Lebanese households and is often served with pita bread, vegetables, or as a side dish to grilled meats.
I had the pleasure of trying Lebanese moutabal for the first time during a lunch outing with a co-worker at a Lebanese restaurant in San Jose. After perusing the menu, I decided to order this dish as an appetizer. Shortly after, a young Lebanese waitress brought it to our table.
The dish was a delightful blend of smoky eggplant, nutty tahini, and tangy lemon juice. It was served with warm pita bread and garnished with a drizzle of olive oil and a sprinkle of chopped parsley. I savored every bite and couldn’t help but ask the waitress for the recipe.
To my delight, the restaurant chef was happy to share the recipe with me. Here are the ingredients used in the recipe: eggplants, tahini, garlic, chile peppers, olive oil, lemon juice, coarse salt, and black pepper.
Pairing Lebanese Moutabal
I love pairing moutabal with a variety of dishes. This creamy and smoky dip is incredibly versatile and complements many flavors. Here are some of my favorite dishes to pair with moutabal:
- Grilled meats: Moutabal is a perfect accompaniment to grilled meats, especially lamb and chicken. The smoky flavor of the dip complements the charred flavor of the meat, creating a delicious combination.
- Roasted vegetables: Roasted vegetables, such as eggplant, zucchini, and bell peppers, are a great match for moutabal. The creamy dip adds a rich and savory flavor to the vegetables.
- Pita bread: Moutabal is traditionally served with pita bread, and for good reason. The soft and chewy texture of the bread pairs perfectly with the creamy and smooth texture of the dip.
- Rice dishes: Moutabal is a great addition to rice dishes, such as biryani or pilaf. The dip adds a depth of flavor to the rice and complements the spices and herbs used in the dish.
- Salads: It can also be used as a salad dressing. Mix it with some lemon juice and olive oil and drizzle it over a salad. The dip adds a delicious and healthy twist to any salad.
Overall, moutabal is a versatile and delicious dip that pairs well with many dishes. Give it a try with some of these suggestions, and I’m sure you’ll love it as much as I do!
Ingredients:
- 3 eggplants
- 1/3 cup of tahini
- 1 tbsp of minced garlic
- 1 to 3 green chili peppers, (adjust to your preference)
- 1 tbsp of olive oil
- 4 tbsp of lemon juice
- 1/2 tsp of coarse salt
- 1/4 to 1/2 tsp of black pepper (adjust to your preference)
How to Make Lebanese Moutabal?
- Collect all the ingredients and preheat the oven to 400 F.
- Then, put the eggplants on a baking sheet with a bit of oil, and roast them for about 30 minutes until they get soft.
- Once they are done, remove them from the oven and allow them to cool.
- After the eggplants have cooled, peel off the skins. If they are tough to remove, simply scoop the eggplant from the skin with a spoon. Then, set them aside.
- Next, combine and blend the tahini, garlic, and peppers in a food processor.
- I add the eggplant and blend well.
- Then, add the olive oil and transfer the mixture to a serving bowl.
- Finally, stir in the lemon juice and sprinkle with salt and pepper.
Popular Variations
As I explored the world of Lebanese cuisine, I came across many variations of Moutabal. Here are some of the most popular ones:
- Beetroot Moutabal: This variation is made using roasted beetroot instead of eggplant. The dip has a beautiful pink color and a slightly sweet taste. It is a great option for those who are not fond of eggplant.
- Zucchini Moutabal: This is a healthier version of the traditional moutabal. Instead of eggplant, zucchini is used as the main ingredient. The dip has a light and refreshing taste and is perfect for summer parties.
- Pomegranate Moutabal: This variation is made by adding pomegranate molasses to the traditional moutabal. The dip has a sweet and sour taste and is perfect for those who like a little bit of tanginess in their food.
- Avocado Moutabal: This variation is made using ripe avocados instead of eggplant. The dip has a creamy and smooth texture and is perfect for those who love avocados.
- Moutabal with Yogurt: This variation is made by adding yogurt to the traditional moutabal. The dip has a tangy taste and is perfect for those who like a little bit of sourness in their food.
Each of these variations has its unique taste and flavor, and they are all worth trying.
Common Mistakes to Avoid
As someone who has made moutabal numerous times, I’ve learned a few things along the way. Here are some common mistakes to avoid when making moutabal:
- Using a food processor instead of a blender: While a food processor may seem like a good idea for making moutabal, it can make the dip too chunky and difficult to spread. Instead, use a blender to achieve a smooth and creamy consistency.
- Skipping the step of peeling the eggplant: Some recipes may suggest leaving the skin on the eggplant, but this can result in a bitter taste and tough texture. Make sure to peel the eggplant before roasting it.
- Not draining the eggplant: After roasting the eggplant, it’s important to drain it of excess water. Otherwise, the moutabal can end up watery and runny.
- Adding too much tahini: While tahini is an important ingredient in moutabal, adding too much can overpower the other flavors and make the dip too thick. Start with a small amount and add more to taste.
- Not letting the flavors meld: Moutabal tastes best when it has had time to sit and let the flavors meld together. Make it a few hours before, or even the day before, for the best results.
Conclusion
In conclusion, Lebanese moutabal is a delicious and healthy dish that is enjoyed by many people around the world. Its creamy texture and smoky flavor make it a perfect appetizer or side dish for any meal.
One of the great things about moutabal is that it is easy to prepare and can be made with just a few simple ingredients. The key to making a great moutabal is to use fresh and high-quality ingredients, such as eggplants, tahini, garlic, and lemon juice.
Moutabal is also a healthy dish, as it is low in calories and fat, and high in fiber and nutrients. It is a great source of vitamins and minerals, including vitamin C, potassium, and calcium.
Overall, I highly recommend trying Lebanese moutabal if you haven’t already. It is a delicious and healthy dish that is sure to impress your friends and family.
Serving tip: You can serve moutabal with chicken shawarma. They pair perfectly!
get the recipe now (by clicking the image below)
