Roast the Eggplants
Preheat your oven to 425°F (220°C). Slice the eggplants in half lengthwise and brush the cut sides with olive oil—this helps them get beautifully roasted and soft. Place them cut side down on a baking sheet and roast for about 35 minutes, or until the flesh is tender and nicely browned. Once they’re done, take them out of the oven and let them cool until you can handle them comfortably.

Scoop and Strain the Eggplant
Once the eggplants have cooled, scoop out the soft flesh using a spoon and discard the skins. Place the eggplant flesh in a strainer over a bowl, and use the back of your spoon to gently press out any excess liquid. This helps keep the dip from getting watery. Discard the liquid and set the strained eggplant aside.

Chop the Eggplant
Transfer the drained eggplant to a cutting board and chop it finely. This gives the dip a smooth texture with a bit of body—just the way Moutabal should be!

Mix in the Flavor
In a clean bowl, combine the chopped eggplant with minced garlic, fresh lemon juice, tahini, salt, black pepper, a pinch of cumin, Greek yogurt, and a tablespoon of chopped Italian parsley. Mix everything well until smooth and creamy. Taste and adjust the salt or lemon juice as needed to suit your preference.

Garnish and Serve
Transfer the mixture to a serving bowl and smooth the top. Garnish with the remaining chopped Italian parsley, a sprinkle of sumac or smoked paprika, and a generous drizzle of olive oil. Serve chilled with toasted pita bread or fresh veggies on the side. Enjoy your creamy, smoky roasted eggplant dip!