Roasted eggplant, yogurt, and tahini dip (Moutabal) from Sumac: Recipes and Stories from Syria (page 48) by Anas Atassi

  • eggplants
  • lemons
  • tahini
  • Greek yogurt
  • pomegranate seeds
  • extra virgin olive oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • j.va on May 17, 2021

    Delicious moutabal recipe. I've made this three times so far and tried italian (teardrop shaped) and globe: italian eggplant yields the best result. Depending on the lemon size I found 2 Tbsps of juice to be the ideal amount. The garlic will bloom as it rests, so either make it roughly when you plan to eat it or soak the garlic in the lemon juice for 10 minutes (straining out the garlic afterwards) before adding the lemon juice for something that tastes the same on day 3 as it did when you made it.

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