Moutabbal: Smoked Eggplant Dip
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Recipe Type: Appetizer, Dip
Cuisine: Middle Eastern
 
Often mistaken for baba ganoush, make the smokey and garlic-filled eggplant dip from the Middle East.
Ingredients
  • 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
Instructions
  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 http://honestcooking.com/moutabbal-smoked-eggplant-dip/