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Explore the Rich Flavors of Baba Ganoush and Moutabel

Make Baba Ganoush (Moutabel) with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium eggplants about 1 pound each
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 2 tablespoons olive oil plus extra for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons chopped fresh parsley optional, for garnish
  • 1/4 teaspoon smoked paprika optional, for garnish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pierce the eggplants several times with a fork to allow steam to escape. Place them on a baking sheet lined with parchment paper.
  3. Roast the eggplants in the oven for about 30-40 minutes, or until the skin is charred and the flesh is soft. Turn them halfway through for even roasting.
  4. Once roasted, remove the eggplants from the oven and let them cool for about 10 minutes. Then, cut them open and scoop out the flesh into a mixing bowl, discarding the skin.
  5. Add the tahini, lemon juice, minced garlic, olive oil, salt, and ground cumin to the bowl with the eggplant flesh.
  6. Using a fork or a food processor, blend the ingredients until smooth and creamy. Taste and adjust seasoning if necessary.
  7. Transfer the Baba Ganoush to a serving bowl, drizzling a little extra olive oil on top. If desired, sprinkle with chopped parsley and smoked paprika for garnish.
  8. Serve with warm pita bread, fresh vegetables, or your favorite dipping items.