Beetroot and Eggplant Moutabal
Description
Roasted eggplant, beetroot, and tahini give this dip its wonderfully creamy texture, while crushed garlic adds depth of flavor. Fresh lemon juice and yogurt balance the richness and bring a refreshing tang to every bite.
Ingredients
- 2 large eggplants about 400 g / 14 oz each
- 1 large beetroot about 250 g / 9 oz
- 2 garlic cloves
- ½ cup 120 g plain yogurt
- ½ cup 120 g tahini
- Juice of 1 lemon about 2–3 tablespoons / 30–45 ml
- Salt to taste
- Olive oil for drizzling before serving (about 1–2 tablespoons / 15–30 ml)
- A handful of pomegranate seeds for garnish (about ¼ cup / 40 g)
Instructions
- Preheat the oven to 200°C (400°F). Scrub the beetroot thoroughly under running water with a vegetable brush. Do not peel it.
- Roast the Beetroot: Rub the beetroot with olive oil, wrap it tightly in aluminum foil, and place it on a baking sheet. Roast for about 1 hour, or until completely tender when pierced with a knife. Let it cool at room temperature for 15–20 minutes, or until cool enough to handle. While it is still slightly warm, gently rub off the skin with your fingers or peel it away with a knife. The skin should come off easily. Cut the beetroot into chunks.
- Clean the eggplants and pat them dry with a kitchen towel.Roast the Eggplants: To keep your stovetop clean, place the eggplants on a large baking sheet. Do not prick them. Roast for about 10–12 minutes, turning occasionally, until the skins are charred and the flesh is very soft.Remove the eggplants from the oven and allow them to cool slightly. Peel off the charred skin, then place the flesh in a strainer for about 2 minutes to drain off any excess liquid. If you prefer, remove any large, visible clusters of seeds.
- Blend the peeled eggplant flesh using an immersion blender or food processor. Add the garlic, tahini, salt, diced beetroot, yogurt, and lemon juice. Blend until you reach your desired consistency.
- Blend until you reach your desired consistency.
- Transfer the moutabal to a shallow serving bowl and garnish with pomegranate seeds. Drizzle with olive oil and serve with Lebanese bread.
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