Moutabel* is a smoky eggplant (or aubergine) dip from the Levant which is particularly popular in Jordan. You would enjoy this with warm pita bread as part of a mezze, a large spread of appetizers like hummus, tabouleh, and other delicious taste sensations.
What makes moutabel different from baba ghanoush is the addition of tahini, that almost peanut buttery sesame paste. This makes moutabel significantly smoother in texture, which I like, without overwhelming the eggplant and garlic.
The key to successful eggplant spreads is the cooking. Flame-grilled is the best way to go, but roasting in an oven is fine too. It’s important not only to make sure the skin is blackened all over but that the eggplant has basically been cooked into a soft goo. If you think it’s done, it’s probably not done. The more you cook out the liquid and break down the fibers, the better your dip will be.
I’ll be honest - I’m giving this recipe now, but I won’t try it myself until the summer. Getting a perfect ripe eggplant makes a huge difference, and this is really a summery dip, with the bright lemon and garlic. So save this for later, OR if you’re one of my Australian or New Zealander listeners, enjoy RIGHT NOW! And then, let me know how it is!
Photograph from: http://bennydoro.com/chef/recipes/moutabal-roasted-eggplant-dip/ since I haven't made it myself yet.
* Moutabel, or moutabal, or muttabal, or mutabbal - I’ve seen all of these, and if anyone can tell me a really good transliteration, I sure would appreciate it.