One of my most favorite dishes while I lived in Abu Dhabi has to be the moutabel. It’s similar to baba ghanoush but way better in my opinion. It’s simply a garlicky, roasted eggplant dip. It’s like a cross between baba ghanoush and hummus. Or if hummus and bab ghanoush had a child, this is what it would be. I just love it and could it eat every day. I especially love it with pomegranate arils and sumac, which takes the moutabel to another level. Don’t be shy about using sumac, it has such a nice sour citrus flavor and its color compliments the eggplant dip quite well. You will really love this recipe. Enjoy!
Here’s my version that is simply delicious. It’s a modified Lebanese/Syrian version:
- 1 eggplant (about 1 lb) roasted or grilled
- 1/4 tahini (I like the Oskri brand, Lake Mills, WI)
- 3 cloves of garlic
- 1 cup of Chobani plain Greek yogurt (1 single serving)
- juice from 1/2 of a lemon (or to taste)
- 2-3 TBSP really good Olive oil (enough until you like the consistency)
- Salt to taste
- Heat the oven to 400F.
- Cut the eggplant lengthwise and score the flesh so it’s cooks evenly. No need to salt or oil. Place on a tray lined with parchment paper.
- Cook for 30-40 minutes at 400F until the flesh is soft. Or you can grill them.
- Cool in the fridge until cold.
- In my Blendtec blender (or food processor): I add the cold eggplant, garlic, yogurt, tahini, lemon juice and olive oil. Add a little salt and blend in short pulses until a nice creamy texture. I add more olive oil and salt to taste. Similar to how you make hummus.
- Cool in fridge for at least 30 minutes.
- Serve with pomegranate arils and some sprinkles of sumac. You can add more oil on top too as this is often how they serve it in Abu Dhabi. These are optional but really make it taste better.
- I recommend dipping veges (celery, cucumbers, etc) and also toasted pita (or Arab bread) in moutabel. But I could dip stuff like chicken and other meats in it too.