A beloved Lebanese meze, moutabal is made by charring eggplants in the airfryer until smoky, then mashing them with tahini, lemon and garlic. Finished with a drizzle of olive oil, this dip is delicious with vegetable sticks or crackers.
Prick the eggplants with a fork and place them in the airfryer basket, cooking at 200°C for twenty minutes until the skins blacken and the flesh softens. If you do not have an airfryer, char the same eggplants in an oven preheated to 220°C for thirty-five minutes.
Split the cooled eggplants in half, scoop out the flesh with a spoon into a bowl, and drain off the excess liquid.
Add the tahini, lemon juice, crushed garlic and salt to the eggplant flesh and mash with a fork or blend until smooth.
Spread the dip onto a plate, drizzle with olive oil, and garnish with chopped parsley to serve.
If you skip draining the excess liquid from the eggplant, the dip will turn watery and lose its texture. Allergens: contains sesame (tahini).
For a smokier flavour, you can char the eggplants directly over a gas flame instead of the airfryer, turning them until blackened; this traditional method leaves a more intense aroma.
Admin DadaGastro · verified in test kitchenPatlıcanları airfryer'da 20 dakika yerine 25 dakika pişirdim çünkü kabukları yeterince kararmamıştı, sonuç daha dumanlı bir tat verdi. Blenderle karıştırınca ezme inanılmaz pürüzsüz oldu, çatalla ezmekten çok daha iyi sonuç aldım.
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