Moutabal (Baba Ghanoush)
- Katie Lolas
- Apr 3
- 1 min read
Moutabal, a beloved Middle Eastern dip, is made with roasted eggplant, tahini, garlic, and a few other simple ingredients. Unlike store-bought versions that often contain fillers and preservatives, making it at home is easy, healthy, and incredibly flavourful
Pronounced “moo-ta-bal” in Arabic
Ingredients
1 large purple eggplant
2 tbsp tahini paste
1 tbsp freshly squeezed lemon juice
1 garlic clove, minced
½ lemon, juiced
½ tsp salt (or to taste)
2tbsp plain yoghurt
Extra virgin olive oil (for drizzling)
Optional: Pomegranate seeds or finely chopped parsley for garnish
Method
Step 1. Preheat your oven to 200°C. Place the whole eggplant on a baking sheet and roast for about 30 minutes, or until the eggplant becomes soft and tender, and the skin is slightly charred.
Step 2. Once the eggplant has cooled slightly, cut it open and scoop out the flesh with a spoon. Add the flesh to a food processor along with tahini, yoghurt lemon juice, garlic, salt, and any extra lemon juice. Blend until smooth or to your desired texture—smooth and creamy, or with a little more texture.
Step 3. Transfer the mixture to a serving bowl. Drizzle with extra virgin olive oil and garnish with pomegranate seeds or finely chopped parsley, if desired. Serve with warm Lebanese bread or vegetable sticks.
Enjoy your fresh, homemade Moutabal!
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