Moutabbal | Smoked Aubergine Dip | Lebanese recipe

This recipe is a courtesy of Kammoon, a London-based company delivering delicious Lebanese food!

Kammoon focuses on authenticity and aim to capture the essence Lebanese cooking – healthy eating with no compromise on flavour!

They operate a weekly home delivery service and cater for all your special occasions!

Moutabbal is a very popular Lebanese meze. The smoky flavours, infused by charring the aubergine skins, combine with the nutty tahini, creating a dish ready to rival the more famous Hummus!

Moutabbal – Smoked aubergine dip

A delicious aubergine dip that is a staple of every Lebanese meze. The smoky flavors infused by charring the aubergine skins combine with the nutty tahini creating a dish ready to take on the more famous hummus as our favourite dip around. Serve with warm pita bread or fresh crudités.


Servings: 4-6

Preparation Time: 20 minutes

Cooking Time: 20 minutes


  • 2 large aubergines (approx 600g/1lb 5oz each)
  • 2 cloves garlic, peeled and minced
  • • 125g/41⁄2oz tahini
  • 150ml/1⁄4pt fresh lemon Juice
  • 1tspsalt
  • Drizzle of olive oil
  • Large handful pomegranate seeds
  • • Sprig of fresh mint
  • Warm pitta bread or fresh crudités, to serve


  1. Place the aubergine as is (without peeling) directly on gas flame stove.
  2. Leave roasting, turning occasionally until the skin is blackened and pulp is tender. This process should take around 15 minutes.
  1. Allow to cool before peeling the aubergine under running cold water to remove the skin easily. Trim the stem from the aubergine.
  1. Place the remaining aubergine flesh in a pot and mash with a fork, adding the garlic tahini, lemon juice and salt.
  1. Mix all ingredients until well combined and taste to adjust salt and lemon.
  2. Spread the dip in a serving plate and drizzle with olive oil and garnish with pomegranate seeds to serve.