Best Lebanese Baba Ganoush (moutabal) - authentic Lebanese recipe

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter provides a nut-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder provides a similar flavor with longer shelf life.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: none

Regular paprika can substitute for a milder flavor.

Roast the eggplants directly on the hob for about 15 minutes, turning them to cook on both sides.

Transfer the roasted eggplants to a bowl and peel off the charred skins, leaving small specks of blackened skin if necessary.

Drain the eggplant in a colander to release moisture and squish with a fork to help the process.

Add 1 teaspoon of salt to the eggplant and adjust as necessary.

Beat down the eggplant using a pestle or the bottom of a cup.

Add about 1/2 cup of tahini to the eggplant mixture.

Juice a fat lemon and add to the mixture, ensuring enough juice for flavor.

Add a drizzle of extra virgin olive oil to the mixture.

Stir to combine and taste to adjust seasoning.

Plate the baba ganoush in a traditional terracotta bowl, making an indent with the back of a spoon for more olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens