Moutabal – Smoked and Spicy Eggplant
A most flavor-filled appetizer! So low in calories, but naturally creamy too. Put this Smoked Eggplant Dip with Pomegranate Arils and Greek Yogurt on your holiday table. It’s the perfect dish because it tastes so rich and decadent, but it’s actually super light and full of nutrients and antioxidants. Eggplant is naturally low in calories, about 20 in 1 cup. Pair this Moutabal with some warm, fresh Naan and a little hummus and you’re an appetizer spread rock star! (Links to my recipes for each, below).
For most of my life, based upon my flavor faves, I believed my true heritage must lie somewhere in the Middle East. If I were to pick one food culture I find the most appealing, there is little to argue. I love all foods from the region. High on my list, all things eggplant! Making this Smoked Eggplant Dip with Pomegranate Arils (Moutabal) is so easy and you can use it in so many different ways. I like it best served with warm naan bread.
That 70’s Show Childhood
I think I grew up in a pretty typical home for my generation. We ate iceberg lettuce salads with “Italian” or “Russian” salad dressing, TV dinners were a special treat, Velveta cheese was our brand and spicy food really didn’t exist in our lives. When we ate tacos, I actually put ketchup on mine instead of salsa or hot sauce.
Based on what I saw around me, my family’s style of dining was not unusual for the time….. No one was eating Pho, that’s for sure. (I struggled to not say “Pho sure”…yet I did, sort of.)
In 1980 Something…
When I was first out on my own, my roommate and I lived across the street from a small Armenian grocery store. We knew nothing of almost anything, much less about foods from other regions of the world. That’s where we first spotted vats of cheese sitting in what looked like bathwater. We were both amazed and slightly disgusted.
Well, thankfully, times have changed. It truly adds meaning to the phrase, “If I’d only known then what I know now”. It was freshly made feta cheese and I can only imagine all the other delicious ingredients and tastes I didn’t even know enough to be interested in asking about.
Smoked Eggplant Dip with Pomegranate Seeds (Moutabal)
Rinse to large globe eggplants, about 2 lbs total.
There’s More Than One Way To Smoke An Eggplant
To smoke the eggplant on your outdoor grill. Remove the barbecue grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining).
Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15–20 minutes.
No charcoal grill? No worries. There are a few ways to do this right in your own kitchen.
You can do this indoors as long as you have a gas burner on your cooktop. You can even bake your eggplant. However, the smokiest flavor will come from the grill, but all three will versions will work just fine.
While watching constantly, put the eggplants directly onto a gas burner on medium-high heat. Keep an eye and keep turning the eggplant occasionally with tongs, about 12–15 minutes. Note this tends to make a bit of a mess, so be prepared to clean the area under where the eggplant roasted. No escaping that, the eggplant will weep some liquid. It’s pretty easy to clean.
The other method is to turn the oven on to about 425-450º Put the eggplant on a parchment or foil-lined baking sheet and roast for about 20-30 minutes. The eggplant will deflate when it’s done.
Transfer the eggplant to a colander set over a medium-sized bowl. Let cool 15 minutes.
Remove skins from eggplants. Some of the skin may stay, but that will add even more flavor to the final dish. Let the eggplant drain off excess liquid for about 10 minutes.
Roasted Garlic vs. Minced Garlic
This recipe gets a sweet boost from roasted garlic. You can roast it right with the eggplant in your barbecue or in the oven. Otherwise, just follow the instructions for roasting right in the oven.
Cut a whole head of garlic in half. Discard any of the loose skin/paper. Set both halves on a piece of foil and top with olive oil and salt. Loosely close the foil around the garlic. Roast at 400 degrees for about 30 minutes until the garlic is very soft.
To remove the garlic from the skins, just squeeze out. Discard the skin.
Roasting garlic makes for a much sweeter taste. Half an entire head of garlic replaces 2 cloves in the recipe. Wrap the rest carefully and use it in any number of recipes. It’s even good just spread on bread.
For the Smoke Eggplant Dip
Transfer to a food processor and add 1/3 cup of tahini, 1/4 cup freshly squeezed lemon juice, 2 cloves of very finely minced garlic, and 3 tablespoons of olive oil. Process until creamy. Season dip with salt to taste. about 1/2 teaspoon. If you like yours spicy, add a bit of green chili pepper to the mix. A little hot chili goes a long way.
To Serve Your Smoked Eggplant Dip
Transfer dip to a serving bowl and top with pomegranate seeds, a tablespoon of black sesame seeds, and a nice dollop of Greek yogurt (if you’re not vegan). The yogurt adds a bit of added creaminess. Drizzle with a bit more extra virgin olive oil. Serve with warm naan bread or vegetables. Also, try it with your sandwich as a spread or in a pita pocket with lots of fresh veggies.
For a link to my recipe for homemade grilled naan, here’s a link: https://wp.me/p9KEfL-2kd
Here’s a link to my favorite hummus made with Sun-Dried Tomatoes: https://wp.me/p9KEfL-1Qq
This Smoked Eggplant Dip can be made up to 1 day ahead of serving. Cover with plastic wrap and refrigerator until serving.
Enjoy!
Smoked Eggplant Dip with Pomegranate Seeds (Moutabal)
Notes
To Roast A Head of Garlic: Cut the whole head of garlic in half. Remove any of the loose skin/paper. Set on a piece of foil and top with olive oil and salt. Loosely close the foil around the garlic. Roast at 400 degrees for about 30-40 minutes until the garlic is very soft.
To remove the garlic from the skins, just squeeze out. Discard the skin.
NOTE: Roasting garlic makes for a much sweeter taste. Half an entire head of garlic replaces 2 cloves in the recipe.
Ingredients
- 2 medium globe eggplants (about 2 lbs)
- 2 cloves garlic, finely chopped/grated on a rasp or 1/2 whole head of garlic, roasted (see notes section for how to roast garlic)
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt to taste
Optional Garnish
- 1/3 cup fresh Pomegranate arils
- 1 tablespoon black sesame seeds
- 1/4 cup plain, whole fat Greek yogurt
Instructions
- Rinse to large globe eggplants, about 2 lbs total.
Three Ways To Cook Your Eggplant
- For the smokiest flavor:
- To smoke the eggplant on your barbecue, remove the barbecue grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining).
- Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15–20 minutes.
- Still Smoking flavor:
- If you don't have a grill, you can do this indoors as long as you have a gas burner on your cooktop. While watching constantly, put the eggplants directly onto a gas burner on medium-high heat. Keep an eye and keep turning the eggplant occasionally with tongs, about 12–15 minutes. Note to be careful not to pierce the eggplant or liquid will spill out onto your cooktop and it will be very hot and messy.
- You can also put it on a griddle pan or bake in the oven.
- Good but least smoky flavor:
- To bake, roast at 450 degrees on a baking pan covered in foil or parchment for 20 minutes.
- Transfer the grilled eggplant to a colander set over medium-sized bowl. Let cool 15 minutes.
- Remove skins from eggplants. Some of the skin may stay, but that will add even more flavor to the final dish.
- Let the eggplant drain off excess liquid for about 10 minutes.
- Transfer to a food processor.
- Add 1/3 cup of tahini, 1/4 cup freshly squeezed lemon juice, 1 half a head of roasted garlic or substitute with 2 cloves of very finely minced garlic, and 3 tablespoons of olive oil.
- Process until creamy.
- Season dip with salt to taste. about 1/2 teaspoon.
- To serve, drizzle with very good extra virgin olive oil and sprinkle with pomegranate seeds, a nice dollop of plain Greek yogurt and some black sesame seeds.
- Serve with warm naan bread or variety of fresh vegetables.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
