Moutabal

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.

Ingredients:

• 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)
  

Preparation:

• 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.