{"id":9368,"date":"2014-07-16T15:57:34","date_gmt":"2014-07-16T15:57:34","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9368"},"modified":"2026-10-22T20:07:20","modified_gmt":"2026-10-22T20:07:20","slug":"baba-ghanouj-baba-ghanoush","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/baba-ghanouj-baba-ghanoush\/","title":{"rendered":"Lebanese Moutabal (Baba Ghanouj \/ Baba Ghanoush)"},"content":{"rendered":"

Lebanese Moutabal<\/strong>, also known as Baba Ghanouj or Baba Ghanoush in many Western countries, is a classic Middle Eastern roasted eggplant dip made with smoky eggplant, creamy tahini (sesame paste), fresh lemon juice, and garlic. Finished with a generous drizzle of extra-virgin olive oil, this delicious Lebanese eggplant dip is best enjoyed with warm pita bread<\/a>.<\/strong><\/p>\n

A staple of Lebanese meze, Moutabal is often served alongside hummus, tabbouleh<\/a>,<\/strong> fattoush<\/strong><\/a>, sfeeha (Lebanese meat pies<\/strong>)<\/a>, and other Middle Eastern appetizers. It also makes a wonderful party dip and a delicious accompaniment to grilled or fried fish.<\/p>\n

A quick tip for ordering at restaurants!<\/strong> While Western menus often use Baba Ghanouj and Moutabal interchangeably, they can mean entirely different things in Lebanon. In authentic Lebanese cuisine, that rich, sesame-infused dip you are craving is specifically called Moutabal<\/em>. Ordering Baba Ghanouj back home might actually bring you a version made completely without tahini! (For a full breakdown of the differences, check out our quick FAQ section at the bottom of this post!)<\/strong><\/em><\/div>\n

<\/p>\n

<\/div>\n
<\/div>\n

\"\u2022<\/p>\n

Hummus or Baba Ghanouj? Which Lebanese Dip Goes Best with Your Meal?<\/h2>\n

The frequently asked question, \u201cHummus or Baba Ghanouj?\u201d Now, that is a difficult, if not impossible, question to answer! I love both equally and would happily enjoy either as part of a traditional Lebanese meze spread. But if you need a little guidance, here is my rule of thumb: hummus pairs beautifully with red meat dishes, while Baba Ghanouj (Baba Ghanoush) makes a wonderful accompaniment to baked or fried fish.<\/strong> Of course, there is no strict rule\u2014you can enjoy both dips with just about anything you like!<\/p>\n

\"\"<\/p>\n

There are three ways to roast eggplants: on the stovetop, directly over hot coals, or in the oven. When the warmer weather arrives and I have more time, I love grilling the eggplants over a charcoal fire for an extra-smoky flavor. Roasting eggplants over an open flame gives Baba Ghanouj its wonderfully deep, smoky flavor!<\/p>\n

\"\"<\/p>\n

How to Keep Baba Ghanouj Light in Color, Just Like in Beirut Restaurants<\/h2>\n

After plenty of recipe testing to achieve that beautiful, pale-colored Baba Ghanouj served in restaurants across Beirut, I finally figured out a few tricks worth sharing!<\/p>\n