Moutabal, also known as Baba Ghanoush is a Middle Eastern dip, and one of my favourite mezze whenever I go to a Lebanese restaurant. It is similar to hummus in that it is a dip and it has tahini but instead of chickpeas it is made with roasted aubergines (eggplant in the USA). Roasting the aubergines gives it a real depth of flavour, smoky and rich and mixing with tahini in this dip makes for a creamy taste of heaven. Moutabal is usually served with pitta bread and garnished with pomegranate, but can be used as a side serving with felafels or any other mezze.
Moutabal (Baba Ghanoush) Recipe
Yield:
2
Servings
Difficulty:
Easy
Cooking time:
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Metric
US/Cups
Ingredients
- 1 aubergine (eggplant)
- 1 clove garlic
- 3 tbsp olive oil
- 2 tbsp tahini
- lemon juice
- ½ tsp salt
- 1 aubergine eggplant
- 1 clove garlic
- 3 tbsp olive oil
- 2 tbsp tahini
- lemon juice
- ½ tsp salt
Instructions
- Preheat the oven to 180C (355F) and cut the aubergine in half lengthwise and score each side with deep cuts. Pour the oil on an oven tray and lay the aubergine slices. Cover them in the oil and bake in the oven for about 20-25 minutes. Allow to cool and cover the aubergines so they don’t dry out.
- Discard the skin and decant the flesh of each half into a food processor. Add the tahini, garlic, a pinch of salt and a squirt of lemon juice. Blend, taste and add more lemon or salt to taste.
- Drizzle some olive oil, garnish with some parsley and sumac (optional). Serve with warm pitta bread or your favourite bread
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