Baba Ganoush Moutabal Recipe

I absolutely adore this baba ghanoush recipe because the roasting of the eggplants fills my kitchen with a comforting, smoky aroma that’s just irresistible. Plus, it’s a perfect balance of creamy tahini and zesty lemon, making it an MVP dish for impressing friends at any gathering!

Moutabal Baba Ganoush is a smoky, creamy delight I absolutely love making. Using roasted eggplants as the base, blended with creamy tahini, zesty lemon juice, and aromatic garlic, it becomes a flavorful and nutritious dip.

This dish is rich in fiber and healthy fats, thanks to the eggplants and olive oil, making it a heart-healthy choice. I always find it irresistible; sprinkled with cumin and garnished however you like—with fresh parsley, maybe, or paprika, for a nice contrast—you’re bound to enjoy it too.

Ingredients

Eggplants:
They are high in fiber, contributing a creamy texture and depth.

Tahini:
Presents healthful lipids and a nutty, rich taste.

Garlic:
Contributes a savory, mouthwatering taste and supercharges immunity.

Lemon Juice:
Imparts a delightful zest and is abundant in vitamin C.

Olive Oil:
Adds heart-nourishing oils and buttery creaminess.

Cumin:
Provides a rich, wholesome taste with antioxidants that protect cells and tissues from damage.

Ingredient Quantities

• 2 large eggplants
• 2-3 tablespoons tahini
• 2 cloves garlic, minced
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt to taste
• 1/4 teaspoon ground cumin
• 2 tablespoons chopped fresh parsley (optional for garnish)
• Paprika (optional for garnish)

Instructions

1. Your oven should be preheated to 400°F (200°C). A few times, pierce the eggplants with a fork and set them on a baking sheet.

2. Place the eggplants in the oven to roast for around 30-40 minutes, turning them midway, until they attain a softness and a skin that is nicely charred.

3. Take the roasted eggplants out of the oven and allow them to cool for several minutes. When they have cooled, remove the charred skin, and scoop out the flesh. Put the flesh in a strainer to allow excess liquid to drain off for about 10 minutes.

4. In a mixing bowl, use a fork to mash the eggplant flesh or, for a smoother texture, purée it in a food processor.

5. Place the tahini in with the eggplant and mash the eggplant and tahini together.

When I first made this dish, I started with 2 tablespoons of tahini and was surprised to find that the flavor of the tahini completely overpowered the dish. I then did several test runs using various amounts of tahini, and 1 tablespoon was the best amount to achieve a creamy consistency without having the flavor of the tahini dominate.

6. Mix until the minced garlic and lemon juice are well combined.

7. Slowly pour in the olive oil while still mixing things together, and keep mixing until you’ve got a smooth mixture.

8. Season with salt to taste and blend in the ground cumin.

9. Place the baba ghanoush in a serving bowl. Drizzle some olive oil over the top. If you like, finish off with a garnish of chopped parsley and a light dusting of paprika.

10. Accompany with pita bread or newly cut vegetables. Savor the rich, smoky, creamy flavors of this delectable Baba Ganoush Moutabal!

Equipment Needed

1. Oven
2. Fork
3. Baking sheet
4. Strainer
5. Mixing bowl
6. Food processor (optional)
7. Knife
8. Cutting board
9. Spoon
10. Serving bowl

FAQ

• What is the key to getting a smoky flavor in Baba Ganoush Moutabal?Baba Ganoush gets its smoky flavor from roasting eggplants. You can do this on a grill, directly on a gas flame, or in an oven, making sure the skin gets nice and charred.
• Can I use more tahini for a richer flavor?Certainly! You can change the tahini quantity to match your taste. You want to aim for a balance of flavors—if you’re tahini-ing it up in this dish, you’re going to want to also have a decent amount of lemon juice so that you’re not tasting straight sesame paste.
• What if I don’t have fresh lemon juice?The most optimal lemon juice for its lively flavor is fresh lemon juice, but in a pinch, you can use bottled lemon juice. Adjust it to taste since it can tend toward the more acidic side.
• How long can Baba Ganoush Moutabal be stored?Keep it in an airtight container in the refrigerator for 3-4 days at most. After being in cold storage, stir it thoroughly before serving.
• Is there a substitute for olive oil?Although olive oil is conventional for its flavor, you can use a neutral oil or even sesame oil for a different taste, if desired.
• Can I make Baba Ganoush spicier?If you want to turn up the temperature, you can mix in a small amount of cayenne pepper or a few squirts of hot sauce.
• Is peeling the eggplants necessary before roasting?No, you should not peel the eggplants beforehand. Instead, roast them with their skins on. When they’re done, scoop out the insides, leaving the skins behind.

Substitutions and Variations

Eggplants: Zucchini may be used as a substitute; it has a different texture and flavor.
Use almond butter or cashew butter for a nutty alternative to tahini.
Garlic: Use roasted garlic instead for a flavor that is milder and sweeter.
Juice from Lemons: Replace with lime juice for a more intense flavor.
Avocado Oil: Substitute with olive oil for a fat profile that’s just as healthy.

Pro Tips

1. Roasting for Extra Smokiness For an even smokier flavor, consider grilling the eggplants over an open flame or on a grill before roasting them. This will enhance the deep, smoky taste that makes baba ghanoush special.

2. Handling Bitterness If you find the eggplant slightly bitter, sprinkle a bit of salt on the flesh after scooping it out and let it sit for a few minutes before rinsing off. This can help reduce bitterness.

3. Balancing Tahini Since the tahini can be overpowering, start with a small amount and gradually increase according to taste. You might even consider using only one tablespoon if a more subtle flavor is preferred.

4. Adjusting Texture If you prefer a chunkier texture, mash the eggplant with a fork. For a smoother consistency, use a food processor, but be careful not to over-process, as you want some texture to remain.

5. Chill Before Serving Let the baba ghanoush chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully for a more harmonious taste.