Moutabal (Eggplant Dip) Recipe
Creamy, smoky Moutabal made with roasted eggplant, tahini, and lemon. A Mediterranean dip that’s perfect for mezze platters or snacking!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ranasrecipe.com.
Cooking tools:
- Grill
- Oven
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Spoon
- Fork
- Mixing bowl
Ingredients
- 2 large eggplants (roasted peeled and drained)
- 4 garlic cloves (minced)
- ¼ cup tahini sauce
- ¼ cup fresh lemon juice
- 1 tablespoon plain greek yogurt
- 2 tablespoons Italian parsley (chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- Olive oil to drizzle
- Sumac or smoked paprika for garnish
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