Moutabbal (Eggplant Dip) Recipe

Mütebbel

This is a creamy, slightly sweet, and nutty dip—perfect for any spread or sandwich!

Ingredients:

• 1 eggplant

• 60 ml (¼ cup) cream cheese

• 30 ml (2 tbsp) tahini

• 30 ml (2 tbsp) olive oil

• 2 garlic cloves

• 15 ml (1 tbsp) maple syrup

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C (400°F). Slice the eggplant in half and pierce the skin and flesh with a fork. Drizzle with 30–45 ml (2–3 tbsp) of olive oil. Roast for 30–40 minutes.

2. Let it cool, then remove the skin and seeds (for a smoother texture). Transfer to a food processor.

3. Add cream cheese, tahini, olive oil, garlic, maple syrup, and about ½ tsp of salt and pepper (adjust to taste). Blend for 4–5 minutes until smooth and silky.

4. Garnish with extra virgin olive oil, crispy shallots & garlic, and red pepper flakes.

5. Enjoy!