Moutabal

Moutabal is a creamy and smoky eggplant dip, enriched with tahini and garlic, making it a delightful addition to any Lebanese meal. This vibrant dish pairs beautifully with pita bread or fresh vegetables for a healthy and satisfying lunch.

Ingredients

• Eggplant - 2 medium (about 400g)
• Tahini - 2 tablespoons (30g)
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons (30ml)
• Olive oil - 1 tablespoon (15ml)
• Salt - 1/2 teaspoon (3g)
• Ground cumin - 1/4 teaspoon (1g)
• Paprika - 1/4 teaspoon (1g)
• Fresh parsley - for garnish
• Pita bread - for serving

Steps

1. Preheat your oven to 200°C (400°F).
2. Prick the eggplants with a fork in several places to prevent them from bursting during roasting.
3. Place the eggplants on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the skin is charred and the flesh is tender.
4. Remove the eggplants from the oven and let them cool for a few minutes.
5. Once cool enough to handle, peel the skin off the eggplants and place the flesh in a mixing bowl.
6. Add tahini, minced garlic, lemon juice, olive oil, salt, and ground cumin to the bowl with the eggplant.
7. Mash the mixture with a fork or use a food processor for a smoother texture, until well combined.
8. Transfer the moutabal to a serving dish, drizzle with a little olive oil, and sprinkle paprika on top.
9. Garnish with chopped fresh parsley and serve with warm pita bread.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 14 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplants, which help combat oxidative stress.
• High in dietary fiber, promoting healthy digestion and satiety.

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