Baba Ghanoush (Moutabal)

One of the questions I get asked most often is, "how do you make baba ghanoush?" I always reply, "well, in Syria, it's called moutabal." In one of the culinary curiosities of the Middle East, eggplant and tahini dip is called baba ghanoush all over Lebanon, and as soon as you cross the border into Syria it's called moutabal. Even more confounding, if you order baba ghanoush in Syria, you will get a plate of chunky eggplant dip studded with tomatoes and sauteed green peppers, the identity of which has confused many a tourist seeking that smooth smoky eggplant dip.

The second thing I always tell people is that you have to roast your eggplants- whether under the broiler, in the oven (my preferred method), or over a good smoky grill (the best, if not always most convenient way), it's the roasted eggplant that gives the dip the characteristic smoky flavor. From there on out it's mainly a question of taste- a good mixture of tahini, lemon, and garlic, along with some salt, are really all you need. Usually that answers most of the questions on how to make the dip, what you call it is up to you.


Baba Ghanoush (Moutabal)
While small, slender eggplants are often preferred in cooking, baba ghanoush makes use of those huge oversize eggplants with all their flesh. Using a food processor to puree the eggplant helps crush any seeds.

2 large eggplants (about 2 lbs), pricked all over with a fork
2 garlic cloves
3/4 teaspoon sea salt
1/4 cup fresh squeezed lemon juice
1/4 cup tahini
for garnish: olive oil, chopped parsley, red pepper flakes, pomegranate seeds, etc.

1. Preheat a grill or preheat the oven to 450 F and roast the eggplants for 40-45 minutes, until the skins are black and the flesh is soft and collapsed.
2. Meanwhile, smash the garlic with the salt in a mortar and pestle until paste-like. In a large bowl, whisk together the lemon juice and tahini until thick and lighter in color. Add the garlic paste.
3. When the roast eggplants are cool enough to handle, split them in half and scoop out the soft flesh. Puree the eggplant flesh in a food processor until smooth.
4. Add the eggplant puree to the garlic/tahini mixture. Taste for seasoning. Allow to rest until cool.
5. To serve, spread in a platter and drizzle with olive oil and any of your desired toppings.