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Moutabal Recipe with Roasted Garlic

Mitzi's Vegan Table
Moutabal is a delectable, savory dip or spead that is very easy to make. It is one of my favorite recipes and the addition of roasted garlic gives it a pleasant, mild garlic flavor.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Side Dish
Cuisine Middle Eastern
Servings 4 servings
Calories 224 kcal

Equipment

  • 1 Baking Tray, Grill Pan, or Barbecue Grill
  • 1 Medium Mixing Bowl

Ingredients
  

  • 4 medium eggplants
  • ¼ cup tahini
  • 1 whole bulb of garlic
  • 3 Tablespoons freshly squeezed lemon juice about 1 whole lemon
  • 1/4 cup pomegranate seeds optional
  • 1/2 tsp. Sea salt or Himalayan pink salt or to taste

Instructions
 

  • The eggplants can be roasted in a preheated 400 degree F (200 C) oven for 1 to 1 and 1/2 hours or on an outdoor barbeque grill. You can do this step the day before if you prefer.
  • Wash the eggplants, slice off the stem, and cut them in half lengthwise.
  • Cut the top off of the pointed end of the garlic bulb.
  • If grilling outdoors, line the grill with foil then preheat to high. Make a few slits in the eggplants with a small knife or with a fork. Lower the heat to medium. Leave on the grill for 1 hour, turning them every 5 -10 minutes until they become very soft and the flesh is cooked through.
    On a grill using charcoal briquettes, make sure that it is not too hot and keep a close watch on the eggplants to avoid burning.
    If roasting in the oven, preheat the oven to 400 F. (200 C). Pierce the whole or halved eggplants with the knife or fork then place them on a baking tray lined with parchment paper.
    Roast whole eggplants for 1 to 1.5 hours, and 1 hour for the halves.
  • Remove the garlic after 45 minutes to 1 hour since it will cook more quickly than the eggplants.
  • Let the eggplants and garlic cool to room temperature, then cut off the stem end of the whole eggplant and make a slit down the side. Open the eggplant, pull the seeds out and discard them. If eggplant has been cut in half before roasting, simply scoop the insides of the eggplant into the bowl and remove the seeds. Its ok if a few seeds are left behind.
  • Mash the eggplant well with a fork. Squeeze the garlic from the roasted bulb into the bowl.
  • Add the tahini, lemon juice, and salt. Adjust seasonings to taste and stir well.
  • Place the Moutabal in a bowl or on a serving plate and drizzle with a little olive oil and pomegranate seeds if desired. Serve as an appetizer with pita bread, raw vegetables, or as a side dish.

Notes

Nutrition Information *
Calories per 1/2 cup serving: 224
Unsaturated Fat 8g | Fiber 16g | Protein 8g | Potassium 372 mg | Magnesium 89mg | Iron 2mg | Saturated Fat 1g | Sugars 19g | Sodium 336mg | Carbohydrates 35g | Vitamin A 87 mcg | Vitamin C 11mg | Vitamin E 2 mg | Vitamin K 16 mcg
* Nutrition values are an estimate.
 
Keyword Appetizer, Dip, eggplants, Middle Eastern