---
title: Moutabal (Smoky Eggplant and Tahini Dip)
servings: 6
prep time: 10 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/moutabal-smoky-eggplant-tahini-dip
---

Gather @ground cumin{0.5%tsp} and @fresh parsley{0.25%bunch}.

Char the eggplants directly over a gas flame or under a very hot broiler, turning often, until the skins blister black all over and the flesh collapses soft, about 15 minutes. ~{15%minutes}

Let the eggplants cool enough to handle, then split them open and scoop the smoky flesh into a colander, discarding the blackened skins.

Let the flesh drain for 5 minutes, pressing gently to lose the excess liquid. ~{5%minutes}

Mash or pulse the drained @eggplant{2} with the @tahini{80%g}, @garlic{2%clove}, @lemon{1.5} juice, cumin and a pinch of @salt{} until creamy but still a little rustic.

Taste and balance it: more lemon if it tastes flat, more tahini if it tastes watery.

Spread onto a plate, drizzle with the remaining @olive oil{3%tbsp}, and finish with a dust of @sumac{} and the parsley.

Serve with warm pita bread or raw vegetables for scooping.