Lebanese Moutabal (baba Ghanoush) With Grilled Eggplant
Moutabal, also known as Baba Ghanoush, is a popular Lebanese appetizer made with grilled eggplant and tahini. This smoky and creamy dip is perfect for serving with pita bread or as a side dish to grilled meats.
Ingredients
- 2 large eggplants
- 2 cloves garlic, minced
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1/4 teaspoon cumin
- Salt to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped parsley, for garnish
Instructions
- Preheat the grill to medium-high heat.
- Pierce the eggplants with a fork and grill for 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Remove the eggplants from the grill and let them cool. Once cooled, peel off the skin and chop the flesh.
- In a bowl, mix the chopped eggplant, garlic, tahini, lemon juice, cumin, and salt. Mash the ingredients together with a fork until well combined.
- Drizzle with olive oil and garnish with chopped parsley before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 10g
- Protein
- 3g
- Fat
- 8g
Supplies
Grill Grilling tongs Knife Bowl Fork
Tools
Pita bread Vegetable peeler
Serving suggestions
Serve the moutabal with a drizzle of olive oil and a sprinkle of sumac. It pairs well with fresh vegetables, pita bread, or as a side to grilled meats.
Tips & tricks
For a smokier flavor, you can char the eggplants directly over an open flame on a gas stove instead of grilling.
Cost
$8