Moutabbal: Smoked Eggplant Dip
Recipe Type: Appetizer, Dip
Cuisine: Middle Eastern
Often mistaken for baba ganoush, make the smokey and garlic-filled eggplant dip from the Middle East.
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 eggplants
  • 6 tbsp tahini
  • 2 garlic cloves
  • 1 lemon, juiced
  • 1 tsp liquid smoke
  • ¼ tsp cayenne
  • ½ tsp cumin
  • 2 tbsp parsley
  1. Heat oven to 375°F.
  2. Brush a baking sheet with olive oil and sprinkle with salt. Cut eggplants in half and prick skin a few times with a fork. Place cut side down on baking sheet and roast for about 40 minutes or until very tender.
  3. Place eggplants, tahini, garlic, lemon, liquid smoke, cayenne, cumin and parsley in a blender and blend until smooth.
Recipe by Honest Cooking at