Moutabel
Moutabel is one my most favorite dips of all times. The flavor of the charred eggplant dip is just out of the world! I love the intense tones from the charred eggplant. This recipe is a bit different from the authentic Moutabel, as I use yogurt to de intensify the strong flavor of tahini. I want the flavor of the charred eggplant to stand out than the flavor of tahini when it comes to baba ganoush or more aptly called Moutabel.
This is just my take on Moutabel which is also called baba ganoush in many Arabic restaurants/ communities, this one being one of my favorite dips of all times! 😍
Baba Ganoush is technically the same as Moutabel but the former doesn’t have tahini instead onion, tomato and other veggies are added.
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Story time: I happened to visit an Arabic restaurant and they told me this was called baba ganoush, until then, that which I called Moutabel, but later I came to know that in some parts of the Arab world they are interchangeably called so! So next time someone says this is Baba ganoush or vice versa, just say Habibi, even the Arabs are confused! 🙊😂
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Anywhoo, what matters is the taste, the charred flavors of the eggplant is just sooo good!! Moutabel or Baba Ganoush, this recipe is my go to! 👌🏼
The secret to the best Moutabel is grilling the eggplant over direct fire for at least around 20 minutes, turning all around until you are sure that the eggplant has charred completely. An easy way to test is this by touching with a spoon or a fork and the eggplant should deflate like a balloon. Once the eggplant has cooked/ charred on all sides, remove the skin of the eggplant. Some residual charred skin is totally fine, this only adds flavor to the Moutabel/ baba ganoush. I do not like lemon juice in my Moutabel, you may add it, if you like.
Ingredients:
- 1 Eggplant
- 1 tbsp Hung/ Greek Yogurt
- 1 tsp Tahini
- 1 small Garlic clove, mined
- Salt, as required
- Crushed Black Pepper
- 1-2 tbsp Olive oil
- Lemon juice (if required)
- Sumac, for garnish
Instructions:
- Grill the eggplant for around 20 minutes or until you make sure, the inner core has cooked evenly as much as the outer has charred.
- In a bowl, whisk together the yogurt, tahini, minced garlic clove, salt and pepper.
- Remove the charred eggplant using thongs, and cut open the eggplant using a knife.
- Scoop out all the flesh and pull out the charred skin. (A little bit charred skin, here and there is totally ok, it only adds added charred flavor)
- On a cutting board, chop up the flesh of the eggplant, finely.
- Add the chopped eggplant to the tahini mix and pour extra Virgin olive oil.
- Garnish with Sumac and enjoy with your favorite grilled meats or as a side or dips for your favorite appetizer.
