Moutabbal
This dupe from @elephante famous “eggplant dip” which is essentially Moutabbal- a dip found throughout the Levantine region and middle east that is very similar to baba ghanoush. l the main difference being the addition of tahini in baba ghanoush vs yogurt in moutabbal !!
Ingredients
Directions
- 1
Slice eggplant in half and pierce the skin and flesh with a fork. Drizzle with 2 to 3 tbsp of olive oil. Roast for 30 to 40 minutes in a preheated 400 degree oven.
- 2
Let cool. Remove the skin, remove the seeds (for smoother texture) and add to a processor with cream cheese, tahini, olive oil, garlic, maple syrup, and salt/pepper(about 1/2 tsp or more to taste)
- 3
Blend for 4 to 5 minutes or until smooth and silky. Taste and adjust the seasoning per your preference.
- 4
Garnish with a drizzle of EVOO, shallot & garlic crisp, and Aleppo pepper (or red pepper flakes)
- 5
Dive in!
