Moutabel

Moutabel is a Levantine smoky eggplant (or aubergine) dish that is especially popular in Jordan. You would enjoy this with warm pita bread as part of a mezze, a large spread of appetizers like hummus, tabouleh, and other delicious taste sensations.

The addition of tahini, a sesame paste that tastes somewhat like peanut butter, distinguishes Moutabel from baba ghanoush. This makes the texture of the Moutabel much smoother, without overpowering the eggplant and garlic.

Cooking is the secret to a perfect eggplant spread. The ideal method is to flame-grill the meat, but roasting in the oven is also acceptable. It's crucial not only that the skin is blackened all throughout, but also that the eggplant has been reduced to a gooey ooze. If you think it’s done, it’s probably not done. The more you cook out the liquid and break down the fibers, the better your dip will be.