Char the eggplants on all sides directly over an open flame or over charcoal. This process can take 10-15 minutes depending on the size of the eggplant and the heat source. The eggplants are cooked when they skin becomes black and the flesh inside of the eggplant is tender.
Place the eggplants in a bowl and cover tightly with plastic wrap and place in the refrigerator for 3 hours.
After three hours, the eggplants should be cool. Peel and discard the skin.
In a large bowl whisk together the tahini, yogurt, lemon juice, garlic and salt. Then finely chop the eggplant flesh and fold into the mixture until everything is well incorporated.
Chill in the refrigerator and serve spread on a plate with a drizzle of olive oil. You can also garnish Moutabal with pomegranate seeds that gives the dish a unique sweet touch.
2 Large Eggplants
1/4 Cup Tahini
1/4 Cup Whole Milk Yogurt
2 Garlic Cloves Crushed
Juice from 1 Lemon
1 tsp. Sea Salt
Tips and Tricks
If you don’t have the ability to char over an open flame you can place the eggplants on a baking tray and broil them in your oven.
The more you chop the eggplant, the less chunky the texture becomes. If you like a real smooth moutabal, you can process it in a food processor.