Often mistaken for baba ganoush, make the smokey and garlic-filled eggplant dip from the Middle East.
By Erica Scime
You know that smooth, smokey eggplant dip you find at Middle Eastern restaurants? Baba ganoush, right? Well, no. Turns out, baba ganoush is actually an eggplant dip that has pomegranate molasses, tomatoes, parsley and walnuts in it.
The one with tahini and garlic? It is called moutabbal.
Moutabbal, is one of my favorite dips.
Want to make the most authentic moutabbal? You’ll need some serious flame in the form of a gas range, barbecue or blow torch.
Don’t have time to be playing with fire? You can make a simpler moutabbal that tastes as good as the real thing. All you need is a little bottle of liquid smoke.
- 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
- Heat oven to 375°F.
- 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.
- Place eggplants, tahini, garlic, lemon, liquid smoke, cayenne, cumin and parsley in a blender and blend until smooth.