Michigan 
This thick roasted eggplant dip topped with pomegranate seeds comes to the United States via Lebanese and Syrian immigrant culinary traditions. Notably, in the United States, moutabal is frequently confused with the better-known baba ghanoush, another Middle Eastern dish based on roasted eggplant. Although the two dishes share their key ingredient, they have substantially different flavors. Moutabal, with its rich spicing from the inclusion of sesame, is heavier and richer than the light baba ghanoush, which does not include tahini paste. Moutabal is also sometimes made with yogurt, for an even thicker texture.
Recipe Servings: 4
+ 8 hours resting
Ingredients
- 2 eggplants
- 2 small cloves of garlic
- 3 Tbsp tahini
- ½ tsp salt
- ½ tsp cumin
- 1 Tbsp olive oil
- 1 tsp red pepper flakes
- 2 Tbsp lemon juice
- Pinch of parsley, for garnish
- 1 Tbsp pomegranate seeds, for garnish
Directions
- Preheat the oven to 180°F. Place the eggplants directly on the oven rack and bake for 45 minutes.
- Add the garlic and bake with the eggplants for an additional 10 minutes; then remove the eggplant from the oven.
- When the eggplant is cool enough to handle, cut each in half and, in a large bowl, mash thoroughly.
- Mash the garlic, and add to the eggplant along with the tahini, salt, cumin, olive oil, red pepper flakes, and lemon juice. Mix thoroughly to combine.
- Let the finished moutabal set overnight, refrigerated, to intensify flavors. Serve garnished with parsley and pomegranate seeds.
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