Moutabel (Baba Ghanoush)

29 Mar

My mom loves this dip a great deal. When I introduced her to this grilled eggplant with sesame paste and lemon juice dip at Amirah’s Grill Restaurant & Cafe last year, she has been asking me to cook it. I finally found the recipe that I’m sure will work out just fine. But of course, with some modifications here and there to get rid of the bitterness of the smoky grilled eggplants.

Moutabel or otherwise known as Baba Ghanoush is another popular Middle Eastern dip. And this is best eaten with warm pita breads. Oh, so yummy indeed 😉


  • 2 big eggplants
  • 1/3 cup tahini (sesame paste; I got mine from Cold Storage)
  • 1/3 cup + 3 tablespoons plain yoghurt
  • 2 tablespoons Kraft Miracle Whip®
  • 4 teaspoons salt or to taste
  • 2 teaspoons sugar or to taste
  • 1 tablespoon lemon juice


Wash and poke the eggplants with a fork all over. Bake in an oven at 200 degrees Celsius for 30 minutes. Grill the eggplants over an open flame. This is the best way to obtain a great smoky flavour. The skin will blacken and wither with the heat, keep turning them until the skin is soft all over.

As soon as this happens, take them off the flame and put them in a pot filled with cold water (this will help to cool the eggplants and make it easier to peel them). Peel the eggplants and discard the burnt skin. Cut the eggplants into small pieces and put in the blender.

Add the other ingredients and make sure you incorporate them one by one into the mixture. First add the tahini, then the yoghurt and Miracle Whip®. Now add the lemon juice and the salt and sugar. Heat up some extra virgin olive oil and saute this mixture. Dash some paprika and add a little bit of water to the remnants in the blender. Give a quick stir and smoothen it out.

Place the mixture in a dish and garnish with paprika, chopped parsley and walnuts. Finish off with a dash of olive oil.


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