Lebanese Moutabal Recipe: A Savory Delight From the Heart of Lebanon
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Loading... - Daisy Murray
- 19 May 2023
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Discover the authentic Lebanese Moutabal recipe, a delicious eggplant-based dish that will tantalize your taste buds. Get ready to embark on a culinary journey to Lebanon and savor the flavors of this exquisite Middle Eastern delight.
Exploring Lebanese Cuisine
Lebanon, a country known for its rich cultural heritage and breathtaking landscapes, also boasts a vibrant culinary scene. Lebanese cuisine is celebrated worldwide for its bold flavors, fresh ingredients, and exquisite dishes. Among the myriad of Lebanese delights, one recipe stands out for its irresistible taste and simplicity: Moutabal.
Lebanese Moutabal
Originating from Lebanon, Moutabal is a delightful and creamy dip made primarily with roasted eggplants and tahini. It is often enjoyed as an appetizer or mezze, accompanied by warm pita bread, fresh vegetables, or as a side dish alongside grilled meats. The smoky and tangy flavors of Moutabal make it a favorite among both locals and international food enthusiasts.
Are you ready to embark on a culinary adventure and learn how to prepare this delicious Lebanese Moutabal recipe? Let's dive in!
Ingredients: A Perfect Harmony of Flavors
To create an authentic Lebanese Moutabal, you will need the following ingredients:
2 large eggplants
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 cloves of garlic, minced
1/4 cup extra virgin olive oil
Salt, to taste
Chopped parsley and olive oil (for garnish)
Instructions: Preparing the Moutabal
Roasting the Eggplants
- Start by preheating your oven to 400°F (200°C). Wash the eggplants and pat them dry. Then, using a fork, prick the eggplants all over to prevent them from bursting while roasting. This step also allows the smoky flavors to infuse the flesh properly.
- Place the eggplants on a baking sheet and roast them in the preheated oven for approximately 40-45 minutes or until the skin becomes charred and the flesh is soft and tender.
- Pro tip: For an extra smoky flavor, you can also roast the eggplants directly over an open flame on a gas stove. Turn them occasionally until the skin is completely charred and the flesh is soft.
Extracting the Eggplant Pulp
- Once the eggplants are roasted to perfection, remove them from the oven and let them cool for a few minutes. Once they are cool enough to handle, carefully peel off the charred skin, ensuring that you retain the tender flesh.
- Place the roasted eggplant flesh in a colander and let it drain for about 10 minutes. This step ensures that excess moisture is removed, resulting in a creamy and smooth Moutabal.
Creating the Moutabal Dip
- In a food processor or blender, combine the drained eggplant pulp, tahini, minced garlic, lemon juice, and a pinch of salt. Blend the ingredients until you achieve a smooth and creamy consistency.
- Pro tip: If you prefer a chunkier texture, you can mash the ingredients with a fork instead of using a blender.
Final Touches and Serving
- Transfer the Moutabal dip to a serving dish and drizzle it with extra virgin olive oil. Garnish with chopped parsley for an added touch of freshness and flavor.
- Moutabal is traditionally enjoyed at room temperature. Serve it
