09 May 2024

Identified with Lebanese and Hatay cuisine, moutabal is an appetizer made with eggplant and tahini. Especially served with meat dishes, moutabal is enriched with pomegranate seeds or pomegranate syrup. If the ingredients are ready, we can move on to the Hatay-style moutabal recipe.

Prep Time : 20 mins
Cook time : 25 mins
Servings : 5 People
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  • 4 eggplants
  • 2 cloves of garlic
  • juice of 1 lemon
  • 2 tsp pomegranate molasses
  • 3 tbsp tahini
  • Salt
  • Pomegranate seeds
  • 1 small packet of pine kernels

For the top:

  • Extra virgin olive oil


  1. Poke holes in the eggplants with a sharp knife. Place on a baking sheet and roast until soft, turning them occasionally.
  2. Dip the eggplants in cold water. After 15 seconds, take them out, cut them in half lengthwise, and carefully scoop out the inner part.
  3. Mash the eggplant filling with a fork. Add the garlic, crushed in a mortar and pestle, tahini, lemon juice, and pomegranate molasses.
  4. Add the salt and mix. Place the eggplant with tahini on a serving plate.
  5. Drizzle extra virgin olive oil over it, sprinkle pomegranate seeds and oil-free roasted pine kernels, and serve.
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