Eggplant was never a favorite ingredient growing up. In fact, it was not until my late 20’s did I start to truly appreciate all it’s complex flavour. Eggplant dip, Lebanese style, is the dish that completely celebrates the creamy luxurious eggplant.

While this dish has become widely know as baba ganoush, the name is not a reflection of the Lebanese eggplant dip. In Lebanon the dish is referred to as Moutabal batinjan and the main difference is the texture (Lebanese make it smoother) and the presence of tahini. Moutabla is also uniquely smokier.

The distinct way of preparing this dish through grilling, chars the skin, resulting in a beautiful smoked aroma. When roasting your eggplant be patient and continue to cook it until it meets with zero resistant when poked at it’s thickest (near the stem). A collapsed, limp, charred beyond recognition eggplant, is a ready eggplant.

So whether you call it baba ganoush, moutabal batinjan or eggplant dip, we have broken down a recipe for you that offers more than one preparation method to one very creamy, savoury flavorful fresh dish. To make it easier for you we have added four different ways you can prepare the eggplant to achieve a tasty smoky flavour.

Option 1-Preheat your grill to med heat and place eggplants on rack over heat source. Roast, turning every so often, until eggplant is completely tender and well charred on all sides; 30 to 40 minutes.
Option 2– position a rack in the middle of the oven, then line with foil or use baking sheet and heat the oven to 350 F; Place the eggplant on the middle rack and bake until completely  tender and can easily be poked through the top, ~45 min- 1 hour.

Option 3– place eggplant over open flames of the gas stove top and slowly char, rotating with tongs every couple of minutes until it becomes completely tender.
Option 4– place oven rack six inches from the top and turn broil to high. line rack with foil or use baking sheet and broil eggplant turning occasionally, until charred and collapsed and tender; about 1 hour.

Baba ganoush or moutabal {متبل الباذنجان}

Eggplant dip, Lebanese style, is the dish that completely celebrates the creamy luxurious eggplant. While this dish has become widely know as baba ganoush, the name is not a reflection of the Lebanese eggplant dip. In Lebanon the dish is referred to as Moutabal batinjan and the main difference is the texture (Lebanese make it smoother) and the presence of tahini. Moutabla is also uniquely smokier.

The distinct way of preparing this dish through grilling, chars the skin, resulting in a beautiful smoked aroma.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Grill time 30 minutes mins

Course Appetizer, Side Dish

Cuisine Lebanese, Mediterranean, middle eastern

Servings 2 cups

Ingredients

  

• 1 eggplant- large
• 1 minced garlic clove
• 1/4 cup tahini
• 1½ squeezed lemon
• 1/2 tsp salt

Garnish

• 1/4 pomegranate
• drizzle olive oil

Instructions

 

• Wash eggplant; dry and poke a few holes through the skin.
• Cook your Eggplant!
• Option 1-Preheat your grill to med heat and place eggplants on rack over heat source. Roast, turning every so often, until eggplant is completely tender and well charred on all sides; 30 to 40 minutes.
• Option 2– position a rack in the middle of the oven, then line with foil or use baking sheet and heat the oven to 350 F; Place the eggplant on the middle rack and bake until completely  tender and can easily be poked through the top, ~45 min- 1 hour.
• Option 3– place eggplant over open flames of the gas stovetop and slowly char, rotating with tongs every couple of minutes until it becomes completely tender.
• Option 4– place oven rack six inches from the top and turn broil to high. line rack with foil or use a baking sheet and broil eggplant turning occasionally, until charred and collapsed and tender; about 1 hour.
• Set Eggplant aside to cool slightly before proceeding to next step.
• Carefully peel skin off eggplant and place in a colander to let the excess liquid drain off.

  Tip: at this point, you can place eggplant in an airtight container and freeze for up to 6 months, for later use.
• Transfer eggplant to bowl and add remaining ingredients; mash with a pestle or masher until smooth.
• Scoop dip onto serving dish and garnish with pomegranate seed and olive oil

Keyword Baba ganoush, moutabal