Name: Moutabal
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 servings
Ingredients: 4 eggplants; 2 cloves of garlic; juice of 1 lemon; 2 tsp pomegranate molasses; 3 tbsp tahini; Salt; Pomegranate seeds; 1 small packet of pine kernels; For the top:Extra virgin olive oil

Identified with Lebanese and Hatay cuisine, moutabal is an appetizer made with eggplant and tahini. Especially served with meat dishes, moutabal is enriched with pomegranate seeds or pomegranate syrup. If the ingredients are ready, we can move on to the Hatay-style moutabal recipe.

Moutabal

Ingredients

4 eggplants
2 cloves of garlic
juice of 1 lemon
2 tsp pomegranate molasses
3 tbsp tahini
Salt
Pomegranate seeds
1 small packet of pine kernels

For the top:

Extra virgin olive oil

Moutabal

Instructions Hide Photos

Poke holes in the eggplants with a sharp knife. Place on a baking sheet and roast until soft, turning them occasionally.
Dip the eggplants in cold water. After 15 seconds, take them out, cut them in half lengthwise, and carefully scoop out the inner part.
Mash the eggplant filling with a fork. Add the garlic, crushed in a mortar and pestle, tahini, lemon juice, and pomegranate molasses.
Add the salt and mix. Place the eggplant with tahini on a serving plate.
Drizzle extra virgin olive oil over it, sprinkle pomegranate seeds and oil-free roasted pine kernels, and serve.

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