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For the majority, moutabal and baba ghanoush are identical; however, this is only partially accurate. While both are eggplant-based dips of Lebanese origin, moutabal tends to be creamier than baba ghanoush on account of the yogurt and tahini, as well as smoother on account of the processing. Moutabal is most commonly found accompanying other dips on a mezze platter, but another common serving style is just with some pita bread on the side.

If you’ve had your fill of hummus and are looking for another dip with a similar Arabic flavour profile, we can’t recommend moutabal enough. Fair warning: it may take some time to grow on you; unlike hummus, moutabal is an acquired taste for most. Once you do acquire the taste for it, however, you will find yourself contentedly swapping other dips for it. Happy cooking!

You will Need

  1. 1 large eggplant

  2. ¼ cup tahini

  3. 2-3 garlic cloves

  4. 1 tbsp lemon juice

  5. ¾ cup Greek style yogurt

  6. 2 tbsp olive oil

  7. salt to taste

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You will Use

  1. A food processor or blending jar

How to prepare

  1. Preheat your oven as high as it goes and roast the eggplant for 35-45 minutes until charred. Halfway through cooking time, flip the eggplant and put it back into the oven. Alternatively, roast it on an open flame until the skin is charred. Then leave to cool.

  2. Once cooled, slit the eggplant into half and scoop out the flesh into the food processor. 

  3. Add the garlic, tahini, and lemon juice and blitz until combined.

  4. Then add the yogurt, salt, and olive oil. Pulse until well combined.

  5. Transfer to a serving dish and garnish with some paprika and roughly chopped parsley. Alternatively, you can also garnish with a splash of olive oil, some roughly chopped parsley, and pomegranate seeds. 

  6. Serve with some pita bread or crudités.

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