Authentic Moutabal: A Traditional Middle Eastern Eggplant Dip Recipe

Ingredients

  • 2 large aubergines (eggplants)
  • 3 tablespoons of tahini paste
  • 2 garlic cloves, crushed
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • Salt to taste
  • 1 tablespoon of pomegranate seeds (for garnish)
  • 1 tablespoon of chopped parsley (for garnish)

Steps and instructions

  1. Preheat your oven to 200°C (390°F).
  2. Pierce the aubergines with a fork all over, then place them on a baking sheet.
  3. Bake the aubergines in the oven for about 45 minutes or until the skin is charred and the inside is soft.
  4. Remove the aubergines from the oven and allow them to cool.
  5. Once the aubergines are cool, cut them open and scoop out the soft insides with a spoon. Discard the skin.
  6. In a food processor or blender, combine the aubergine flesh, tahini paste, crushed garlic, lemon juice, olive oil, and salt.
  7. Blend until the mixture becomes a smooth paste. If needed, add more salt or lemon juice to taste.
  8. Transfer the mixture to a serving dish. Drizzle with a little bit more olive oil.
  9. Sprinkle the moutabal with pomegranate seeds and chopped parsley for garnish before serving.

Tools for making

  • Baking sheet - Used to bake the aubergines in the oven.
  • Fork - Used to pierce the aubergines before baking.
  • Food processor or blender - Used to blend the ingredients and create a smooth paste.
  • Spoon - Used to scoop out the soft insides of the baked aubergines.
  • Serving dish - Used to present and serve the moutabal.

Recipe variations

  • Add roasted red bell peppers to the moutabal for a smoky flavor.
  • Sprinkle some chopped mint leaves on top for added freshness.
  • Add a pinch of ground cumin or paprika for a subtle spice.
  • Mix in some Greek yogurt for a creamier texture.
  • Replace the pomegranate seeds with toasted pine nuts for added crunch.
  • For a spicy kick, add a few dashes of hot sauce or chili flakes.
  • Try grilling the aubergines instead of baking them for a charred flavor.
  • For a vegan version, omit the tahini and use cashew or almond butter instead.
  • Experiment with different herbs like cilantro, dill, or basil for unique flavors.
  • Serve with warm pita bread or crispy pita chips for dipping.

Recipe overview

Moutabal, also known as Baba Ganoush, is a creamy and delicious Middle Eastern eggplant dip that's perfect as an appetizer or side dish. This easy-to-make recipe requires simple ingredients like aubergines, tahini paste, garlic, and lemon juice. The rich, smoky flavor of the roasted aubergine combined with the creaminess of the tahini and the tanginess of lemon juice creates an undeniably delectable dish. The process involves roasting the aubergine until soft, scooping out the soft insides, and blending them with other ingredients until smooth. The resulting dish is garnished with pomegranate seeds and chopped parsley, adding a pop of color and freshness. Best served with warm pita bread, this Moutabal recipe will surely impress your guests and satisfy your taste buds.

Common questions

  1. Can I use a grill instead of baking the aubergines in the oven?
    Yes, you can grill the aubergines over medium heat until charred and soft instead of baking them in the oven. Just make sure to turn them occasionally for even cooking.
  2. Can I use a different type of oil instead of olive oil?
    Yes, you can use a different type of oil such as vegetable oil or avocado oil if you prefer. However, olive oil adds a distinct flavor to the moutabal.
  3. Can I skip the pomegranate seeds and parsley garnish?
    Yes, you can skip the garnish if you don't have pomegranate seeds or parsley on hand. It won't affect the taste of the moutabal.
  4. How long can I store the moutabal?
    The moutabal can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to give it a stir before serving.
  5. Can I adjust the amount of garlic and lemon juice?
    Yes, you can adjust the amount of garlic and lemon juice according to your taste preferences. Start with the recommended amount and add more if desired.

Serving dishes and utensils

Origin stories

Moutabal, often also known as Baba Ganoush, is a popular dish hailing from the Middle East. With its origins steeped in history, this dish may trace its roots back to the Ottoman Empire. It's made primarily from aubergines, which were a common ingredient in the region. The name "Baba Ganoush" is said to mean 'pampered papa' or 'coy daddy', perhaps implying an endearing story of a father who was spoiled with this delectable dish. One of the distinguishing features of Moutabal from other similar dips is the smoky flavor gained from charring the aubergines, a testament to the traditional cooking methods that relied on open flame. Today, it graces meze tables across the world, its unique, smoky, and creamy flavor profile making it a beloved dip and spread.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.