Moutabel is a very famous eggplant dip which is cooked in so many versions from Lebanon to Armenia. Well, again this is MJ’s version J
I add yogurt to my moutabel, so that the strong flavours are toned down a bit to suit my little one. She absolutely adores this dish. In fact, when I was pregnant there were times when I would eat moutabel for every meal. Lol, now I know the reason behind those crazy cravings!
Usually, the eggplants used are large purple black one because it tends to be less bitter and have more flesh. . I poke my French knife in and hold it on a high flame, turning sides till the skin’s charred and starts peeling off. But they can also be grilled along with garlic. Options are many, so the choice is yours. If you are grilling, follow from the 3rd step. Here’s my recipe....
Ingredients: (serves 6-7)
Egg plants - 2 large
Garlic - 6 to 7 cloves crushed
Tahina/tahini (white sesame seeds paste) - 3 tablespoons
Lime juice from 1 whole lemon
Yogurt - 1 cup
Feta cheese- 2 cubes
Olive Oil- 2 tablespoon
Salt to taste
1. Poke knife into the eggplant and hold on high flame, turning sides till the skin’s charred and starts peeling off. Takes about 15 to 20mins for it to be fully cooked. Keep aside to cool.
2. Heat 1 tablespoon olive oil in a vessel and cook garlic only till raw smell is off.
3. Remove skin from eggplant, dice it and add to the garlic. Add salt and Mix well.
4. Mash the mix using a masher or in your food processor. I like its texture a little coarse with a few pieces of eggplant to bite into.
5. In a bowl blend yogurt, tahini and lime juice and feta cheese. Add mashed eggplant. Mix till uniform.
6. Refrigerate for couple of hours.
7. Garnish with olive oil just before serving.