Baba Ghanoush

Mutabbal is a smoky, creamy eggplant dip made with yogurt, tahini, parsley, lemon juice, and garlic. While it is often referred to as Baba Ghanoush, they are actually entirely different dishes.

Ingredients

• 2 large globe eggplants
• 1 cup Greek yogurt
• 1/2 cup tahini
• 1/4 cup lemon juice
• 2 large cloves of garlic
• Pomegranate molasses (highly recommended for a significant depth of flavor)
• Italian parsley, chopped
• Salt, to taste
• Chili powder, to taste
• Olive oil

Instructions

Prepare the Eggplants

1. Roast or smoke the eggplants: Cook in the oven, grill, or smoke using mild wood like apple (smoking is my preferred method). Use high heat until fully cooked.

2. Cool: Transfer the cooked eggplants to a bowl and cover until they are cool to the touch.

3. Extract and drain the flesh: Separate the eggplant flesh from the skin and place it in a strainer. Drain thoroughly to remove any bitter liquid, adding a pinch of salt to help the process.

Make the Dip

1. Prepare the aromatics: Finely chop the parsley. Pound the garlic using a pestle and mortar, or mince it finely.

2. Blend the ingredients: Combine the yogurt, tahini, lemon juice, eggplant flesh, garlic, a generous drizzle of olive oil, chili powder, and pomegranate molasses in a food processor.

3. Refine and adjust: Process until smooth. Taste and adjust as needed—adding more tahini, yogurt, lemon juice, or seasonings until you reach the perfect flavor balance.

Serving

Serve with pita bread.

Garnishing options: pomegranate seeds, pomegranate molasses, olive oil, parsley, chili powder.