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.Print
Erica is a food, health and wellness writer who loves bringing together fresh, local ingredients from the farmers market and bold, beautiful flavours from around the world. Find more on her blog, The Mindful Mouthful.