Moutabal Recipe

Photo courtesy of Jodi Ettenberg

Photo Courtesy of Jodi Ettenberg

This recipe is courtesy of Jodi Ettenberg at Legal Nomads.


  • 1 medium-sized eggplant
  • 12 cup tahini paste
  • 112 cups squeezed lemon juice
  • 2 garlic cloves, mashed
  • 2 tablespoons salted yogurt (or plain Greek yogurt)
  • Salt to taste


  1. Roast the eggplant for approximately 30 minutes. If a gas stove or grill is unavailable, poke holes in your eggplant, place it on a baking sheet, and roast it in the oven at approximately 350 degrees Fahrenheit.
  2. Let the eggplant rest for about 15 minutes, then rinse it in cold water. Peel the skin away, discarding the skin and stem.
  3. Place the eggplant flesh in a medium-sized bowl. Add lemon juice, garlic cloves, tahini paste, yogurt, and desired amount of salt. Mash and mix ingredients with a spoon. I chose to run my ingredients through a food processor for a smoother consistency.
  4. Spread on your serving platter of choice, pair with pita bread, and enjoy. Optional garnishings: a drizzle of olive oil, fresh parsley, or paprika.