{"id":12552,"date":"2025-03-26T21:29:04","date_gmt":"2025-03-26T21:29:04","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=12552"},"modified":"2025-09-19T20:39:58","modified_gmt":"2025-09-19T20:39:58","slug":"beetroot-and-eggplant-moutabal","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/beetroot-and-eggplant-moutabal\/","title":{"rendered":"Beetroot and Eggplant Moutabal"},"content":{"rendered":"

This beetroot and eggplant moutabal is fresh tasting and it\u2019s easy to whip up. Its flavor is driven by roasted eggplants, roasted beetroots, garlic; and its base is healthfully plain yogurt, lemon juice and tahini. The dip is fashionable that levels up anything you dip into it \u2014 cut vegetables, crackers, pita bread or use it as a sandwich spread. It is a supremely nourishing and satisfying, Call it baba ghanoush<\/a> plus beetroots, I think you’re going to fall in love with this Mediterranean beetroot-eggplant dip.<\/p>\n

Break out the food processor or your immersion blender to quickly mix roasted eggplant, roasted beetroots, crushed garlic lemon juice with the tahini and yogurt for a flavor-packed dip.<\/p>\n

\"b<\/p>\n

Loads of creaminess coming from roasted eggplant, beetroots, tahini crushed garlic, and some lemon juice and yogurt help to cut through the richness and add a little extra kick.<\/p>\n

It’s simple to adapt to your taste, whether you want to increase or decrease the beetroot, and add your choice of garnishes at the end, such as pomegranate seeds or chopped beetroots.<\/p>\n

The dip is a great alternative to traditional baba ghanoush.<\/a> The addition of 1 beetroot makes for an unexpected and lovely flavor combination, grounding it with that wonderfully rich dip a deep pink hue.<\/p>\n

Make ahead:\u00a0<\/b>The dip can be assembled and refrigerated up to 1 day in advance.<\/p>\n

\"bo\"<\/p>\n

\"br\"<\/p>\n

Beetroot and Eggplant Moutabal Ingredients:<\/h1>\n