Moutabbal | Baba Ghanoush is one of the favorite Middle Eastern dips that comes along with most Middle Eastern platters. Made with grilled egg plants, these dips have a distinguishing Smokey flavor. You can either chargrill it, bake it in oven or even cover in foil and cook it on hob fire. It is also known as Baba Ghanoush in many parts of the Arab world. Moutabbal has a more richer and creamier texture holding a place somewhere between Hummus and Baba Ghanoush. A bowl of Moutabal, some hummus and a stack of fresh pita breads or crakers, you will feel life has taken an exciting turn. Both Moutabbal and Baba Ghanoush are made using roasted eggplants. The start of both these dishes are roasting or grilling eggplants on direct flame, turning it around until the skin is completely charred and the eggplant flesh has completely collapsed. The black skin is then completely removed and the smoky flavored pulpy flesh is transferred into a pan.

Adding tahini, garlic, lemon juice and required salt, you get the famed Moutabbal. Adding chopped onion, tomatoes, mint and lots of olive oil, pomegranate and parsley you get a salsa like creamy Baba Ghanoush. Both Moutabbal and Baba Ghanoush make your life amazing and interesting. Buy fresh egg plants or aubergines for the dish. Eggplants are nutritious and healthy very good for your health. Eggplants are low in sodium and calories and is a rich source of dietary fibre, pottasium and B vitamins. Both Moutabbal and Baba Ghanoush are very popular dishes served in the Middle East. You can explore a well detailed recipe here that can be easily prepared at home. Enjoy the delicious dish with your family and loved ones. Trust me, settle in for this lip smacking delicacy that cannot be compared with anything on earth.

Moutabbal | Baba Ghanoush

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Cuisine Others
Servings 4 People



  • Let the smoked eggplants cool down a bit. Hold them under cold running water and peel away the blackened skin or scoop out the flesh using a spoon discarding the charred skin away.
  • Place chopped brinjal, tahini, lemon juice, garlic and salt in a processer or blender and pulse few times until you get a nice thick chunky paste. If you don’t want to puree it, you can finely chop it and mix it with other ingredients. I like to pulse it along with other ingredients into a chunky dip.
  • Drizzle more olive oil while serving and garnish it with some pomegranate,


You can visit the link Humus Dip. You can also visit the link Garlic Dip.
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