Moutabal – Eggplant and Tahini Spread

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Arrange the eggplants on a baking sheet.

   Baking pan
2. 2
   Roast the eggplants whole in a hot oven (220–250°C / 430–480°F) 30–35 minutes, turning (whole eggplants: up to an hour), until the skin is blackened and the flesh completely soft.

   ⚙ Oven roastingOvenBakeware

   💡Give it room in the pan: crowded vegetables steam instead of browning.
3. 3
   Transfer to a bowl, cover tightly and leave 10–15 minutes.

   Bowl

   💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
4. 4
   Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes).

   Colander

   💡Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
5. 5
   Chop the eggplant flesh with a knife.

   KnifeCutting board

   💡Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.

For the Tahini sauce

1. 6
   Mix the tahini, lemon juice, garlic and cumin and season with salt.
2. 7
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.

To assemble

1. 8
   Gently mix the eggplant with the tahini sauce, so that some chunks remain.
2. 9
   Top with the olive oil, paprika and parsley.