Moutabal

Smoky eggplant flesh mashed by hand, bound by velvety sesame and fresh yogurt. A thick, creamy texture punctuated by bright lemon acidity and the crunch of pomegranate seeds.

• Prep: 15 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 245
• Protein: 5 g
• Carbs: 15 g
• Fat: 17 g

Ingredients

• 2 pc Eggplant (aubergine) ( whole )
• 2 tbsp Tahini ( sesame paste )
• 1 pc Sweet yogurt or fermented milk on a bed of fruit ( plain )
• 1 pc Citrus limon (L.) Burm. f. ( for juice )
• 1 pc Garlic ( pressed clove )
• 3 tbsp Extra virgin olive oil ( for dressing )
• 1 pinch Gray sea salt
• 0.5 pc Pomegranate optional ( seeds only )

Instructions

1. Charring the eggplants

   Prick the eggplants with a fork. Place them directly over a gas flame or under the oven grill at 250°C. The skin must char, turn black and brittle, while the inside becomes completely soft.

2. Extracting the flesh

   Split the eggplants in half. Scoop out the flesh with a spoon, avoiding any burnt skin pieces. Let the flesh drain in a colander for 10 minutes to remove bitter juices.

3. Binding and seasoning

   Chop the flesh with a knife or mash it roughly. Stir in the tahini, yogurt, pressed garlic, and lemon juice. Mix vigorously: the preparation should lighten in color and become smooth.

4. Finishing

   Spread the moutabal in a shallow bowl. Create a swirl with the back of a spoon, pour the olive oil generously. Sprinkle with pomegranate seeds for color and zest.

Chef's tips

• Never use a food processor, or you'll get an elastic paste. Using a fork or knife preserves the fibers.
• The draining step is crucial to prevent the moutabal from releasing water in the plate.

Storage

Keep for 3 days in the refrigerator in an airtight container. Do not freeze once the yogurt is added.