Monday, November 10, 2008


Moutabal (also Mtabbal, Mutabbal, Moutabbal, Baba Ganoush, Baba Ghannouj, Baba Ganushe, Baba Ghannuj, Baked Eggplant Dip, arabic بابا غنوج, متبل) is a popular Lebanese/Syrian/Jordanian, palestinian Egyptian dip usually served as a side dish and made with eggplant. Nutritionally, eggplants are low in energy (30kcal/100g), protein (1.2%) and vitamin C (5mg/100g), but rich in potassium and calcium.

  • 2 eggplants (medium size)
  • 1/4 cup tahineh (sesame seed paste)
  • 1/4 cup lemon juice
  • 3 cloves peeled garlic
  • 1 teaspoon salt
  • Olive oil
  • Fresh mint (optional)
  • 2 tablespoons finely chopped fresh parsley (optional)
  • Bake the pierced eggplants in the oven for 30-40 minutes at about 350°.
  • Cool (cooling under cold water will make your final dish have a white color, instead of yellow).
  • Remove and skin and the tough top.
  • Blend the eggplants, the tahineh, the lemon juice, the garilc, and the salt in a food processor until smooth.
  • Garnish with olive oil and parsley and mint.
  • Serve with Lebanese pita bread.


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