Baba Ghanoush
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Prep: 30 minutes
Cook: 1 hour
Servings: 6
Date: 2026-03-28

Tags: vegetarian, gluten-free, mediterranean, grilled, healthy

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

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.

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

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

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

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.

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.

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Source: https://food.alaeddin.net/baba-ghanoush