Moutabal (Roasted Eggplant Dip)
- Prep Time:
- Cook Time:
- Ready Time:
- one large egplant
- 1/2 cup tahini sesame paste
- 2 cloves of garlic
- juice of 1 1/2 lemons
- kosher salt
- Chopped Parsley
- olive oil
Start by cutting the eggplant in half and either get it on a hot grill skin side down or in a 400 degree oven. Grill or roast the eggplant for about 20-30 min until the skin is starting to char and the eggplant is completely soft. Now for some smoky flavor if using a grill add some soaked wood chips to create some smoke while its cooking this is the only way to get the SMOKEY flavor into the eggplant. Set aside to cool.
Take your garlic and on a cutting board give it a rough chop and add some kosher salt to it, now using the fat side of the knife scrap it against the cutting board until it becomes a paste.
Take the cooled eggplant and spoon out all the flesh into a bowl leaving the skin behind.
Now add the garlic 3/4 of the lemon juice (you can always add more but check for taste) the tahini and a pinch of salt and mix together. You can use a food processor but I think this one is better when you mix it with a wooden spoon so it still have some texture and it also looks nicer. Check for seasoning and adjust to your liking (more salt, more lemon juice)
To serve put on a dish and run a tablespoon on the inside turning the dish to make a dent in the middle (as you can see in the photo)to finish (to pimp it up) add some olive oil in the middle , add a few shakes of paprika around the edge and finish with some chopped parsley.
Keeps for a few days in the fridge and is just a fantastic dip to have around, you never know when guests will drop by