It's smoky, creamy, and packed with flavor - perfect for dipping!

1

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

2

Slice the eggplant in half lengthwise and place them cut side up on a baking sheet.

3

Drizzle olive oil over the eggplants and sprinkle with salt and pepper.

4

Roast the eggplants in the oven for about 20-25 minutes, or until they are tender and the skin is slightly charred.

5

Remove the eggplants from the oven and let them cool for about 5-10 minutes.

6

Scoop out the flesh of the eggplants and place it in a mixing bowl.

7

Add tahini, lemon juice, minced garlic, and a pinch of salt into the bowl.

8

Mix everything together until smooth, or you can leave it a bit chunky for texture.

9

If the mixture is too thick, drizzle in some more olive oil to reach your desired consistency.

10

Taste and adjust seasoning, adding more lemon juice or salt if needed.

11

Transfer the dip to a serving bowl, and drizzle with olive oil on top.

12

Garnish with chopped parsley before serving.

4

• Add smoked paprika for an extra smoky flavor.
• Incorporate roasted red peppers for a different taste dimension.
• Top with pomegranate seeds for a burst of color and flavor.

• Using a grill to cook the eggplant adds a nice smoky flavor.
• Letting it sit for a while in the fridge enhances the flavors.
• Always taste and adjust the seasoning to suit your palate.

• fat: 12g
• fiber: 5g
• protein: 4g
• calories: 150
• carbohydrates: 10g

Moutabal is low in calories and high in fiber, making it a healthy snack option promoting digestive health.

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