I believe that the aubergine caviar is my mézzé favorite behind the hummus or maybe they are tied… In any case it is the mézzé favorite Gentleman (and as I love to make him happy), and it is eaten very often in summer. In addition to my Mom I was kindly given good eggplants in the garden… !

The eggplant caviar is a mézzé also called Salate H atsilim in Israel or Moutabal in Lebanon (a little culture doesn’t hurt from time to time !!!). A recipe that can accommodate the eggplant so simple and lightweight as it is cooked without oil, interesting not…?! I feel that you begin to hold on to !

Then one does what with the last eggplants ?!!!

Eggplant Caviar or Moutabal

Ingredients (for 4)

  • 3-4 small aubergines
  • 3 tablespoons of tahina / tahini / tahineh (or mashed sesame)
  • 1 clove of garlic
  • The juice of a lemon
  • 1 drizzle of olive oil
  • 1 c. s. of labane or milk ribot
  • 1/2 c. to c. of cumin powder
  • Salt


Preheat the oven to 200°.

Wash and prick the eggplant on all sides with a fork and arrange on a baking sheet. Bake 20-25 minutes, turning halfway through cooking.

Let them cool, peel them by holding them by their stem and remove the seeds. Keep only the flesh. Yes yes it is a bit tedious but the result is really better without the grains !

Then mix together the flesh of the eggplant with the garlic, tahina, lemon juice, cumin, labane, a drizzle of olive oil and salt.

Serve with fresh Arabic bread or pita bread.

Written by Doc

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