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Moutabbal: Smoked Eggplant Dip


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  • Author: Erica Scime

Description

Often mistaken for baba ganoush, make the smokey and garlic-filled eggplant dip from the Middle East.


Ingredients

Scale
  • 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.
  • Category: Appetizer, Dip
  • Cuisine: Middle Eastern
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