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Mutabbal (Not Baba Ganoush)

This eggplant and tahini dip is smoky and delicious. Call it baba ganoush if you'd like.
Prep Time10 mins
Cook Time40 mins
Cooling Time15 mins
Total Time1 hr 5 mins
Course: Appetizer, Dip, Mezze
Cuisine: Lebanese, Levantine, Syrian
Keyword: aubergine, baba ganoush, baba ghanouj, dips, eggplant, hummus, mutabbal
Author: The Elegant Economist


  • 2 large aubergines / eggplants
  • ¼ cup olive oil plus extra, for serving
  • 2-4 tsp salt (for 'sweating' aubergine)
  • 1 tsp smoked paprika plus extra, for serving
  • juice of one lemon
  • 2 Tbsp good tahini
  • 4 cloves garlic, finely chopped
  • 3-4 drops liquid smoke for extra smokiness, if desired
  • ¼ tsp Aleppo pepper
  • 2 Tbsp Greek yogurt (if desired)
  • salt and pepper to taste


Sweat the Aubergine / Eggplant:

  • Cut each aubergine lengthwise, and salt the cut side liberally. Let rest for thirty minutes, then rinse off salt and any juices that have leaked out.

Cook the Aubergine / Eggplant:

  • Preheat your oven to 400°F/200°C. Place aubergine on a foil-lined baking sheet cut side up. Season with a drizzle of olive oil, ½ tsp of the smoked paprika, and salt and pepper. Bake for 30 minutes.
  • Turn on your broiler and turn over the aubergines, skin side up. Place close to the broiler and cook for an additional 5-10 minutes until skins are charred. Remove from oven and cool for 15 minutes or so.
  • Scoop the flesh out, discarding any skins. Chop finely or place into a food processor.
  • Make your tahini sauce by blending tahini, garlic, and lemon juice until well-combined. You can also add a little water (1-2 tsp) if needed to make the sauce thinner and lighter in colour. Add your tahini sauce to the aubergine and season with the other half of the smoked paprika, Aleppo pepper, and liquid smoke and/or yogurt (if desired). Salt and pepper to taste.
  • Serve at room temperature with a drizzle of olive oil and more smoked paprika if desired. Enjoy!