Smoky Charred Eggplant Dip Plate — Eggplant Moutabal Plate
Levantine smoky charred eggplant whipped with tahini, yogurt, and lemon, served with grilled vegetables, bulgur, pomegranate, and warm pita for scooping.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pierce each eggplant 4 times. Combine bulgur, 240ml hot water, and 0.5 tsp salt in a bowl, cover, set aside. Cut bell peppers and onion into 3cm pieces. Toss vegetables with 1 tbsp olive oil and 0.5 tsp salt. Mince garlic. Mix tahini, yogurt, lemon juice, garlic, cumin, Aleppo pepper, and remaining salt in a small bowl.
Char
Heat a large grill pan over high heat 4 minutes until very hot. Place both eggplants directly on grill, char 14 minutes turning every 3 minutes until skins are blackened and flesh collapses when pressed. Transfer to a colander, rest 3 minutes.
Grill
While eggplants rest, grill bell pepper and onion pieces 4 minutes per side over high heat until charred and softened. Transfer to a plate.
Build
Slit cooled eggplants lengthwise, scoop smoky flesh into a bowl discarding skins. Mash with a fork until coarsely broken down. Whisk in tahini mixture 30 seconds until creamy and combined.
Toast
Fluff bulgur with a fork, toss with 2 tsp olive oil. Warm oiled pitas in a dry pan 30 seconds per side until warmed through.
Plate
Divide moutabal between two wide plates, spreading in a thick swirl with a shallow well in centre. Drizzle 1 tsp olive oil into each well, scatter pomegranate seeds, parsley, and mint across top, dust with sumac. Mound bulgur on one side of each plate, fan grilled vegetables alongside, set warm pita on the side, serve lemon wedge with each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.