Moutabbal, Baba Ganoush or Melitzanosalata?
Moutabbal is a Lebanese aubergine dip similar to Baba Ganoush. In fact, we often wrongly refer to it as Baba Ganoush. In Greece we have a dip called Melitzanosalata, which translates as aubergine salad and is also very similar. For all three dips, we traditionally cook the aubergines over open coals. This gives the dips a wonderful authentic smoky flavour. So what are the main differences? To make Melitzanosalata, scoop out the aubergine flesh, mash it and then mix with olive oil, lemon juice, garlic and a sprinkle of parsley. Baba ganoush is essentially the Middle Eastern version of melitzanosalata. To make it, scoop out the aubergine flesh and add pomegranate molasses, chopped tomatoes, onions and various other vegetables. Moutabbal, on the other hand, usually has tahini added to it. I love the addition of tahini to the aubergine, as it adds a nutty creaminess to the smoky flavour.
Summer celebrations
July and August in Kefalonia are such wonderful months, not just because of the divine weather and summer atmosphere, but because so many people come from all over, either to visit family or their home village, or just to enjoy the sunshine. We see so many friends we don’t see all year, and every night there are barbecues and dinners, beach picnics and big gatherings at the local tavernas. We usually try and do a couple of dinners at our house – sometimes these turn into very crowded occasions!
Moutabbal with mezes
This year was a full house, with friends and family from all over the world in attendance. For these kinds of parties, I love to cook lots of big platters of Greek and Middle Eastern inspired dishes. What better way to start a party though, than with lots of dips.
Today I am going to share my Moutabbal recipe, which is an essential on any mezes platter. Serve it by itself with some pita breads or fresh hunks of village bread, or with other dips such as muhammara, hummus, fava, tzatziki or my ultimate favourite, caper and spring onion dip.
The best way to cook the aubergines is to grill them on an open fire or barbecue. Cook them until the skin blisters and blackens, and the flesh collapses and is soft and tender. Although this is my preferred way of preparing the aubergines, sometimes an open fire is not always practical. If necessary, you can grill the aubergines in the oven.
Moutabbal
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Ingredients
- 2 large aubergines
- 2 garlic cloves, crushed
- 6 tbsp. Greek yoghurt
- 3 tbsp. tahini
- 1-3 tbsp. lemon juice (to taste)
- Zest of 1/2 a lemon
- Drizzle of olive oil (to taste)
- Small bunch of flat leaf parsley, roughly chopped
- Salt and freshly ground black pepper
Instructions
- For a really authentic smoky flavour, prepare an open fire or barbecue for grilling the aubergines*.
- Prick the aubergines all over with a fork, then cook them until their flesh collapses and is soft and tender. You will need to turn them a few times. The skin will blister and blacken during cooking – this is normal and will add to the smoky deliciousness of your moutabbal.
- Once the aubergines are cooked, remove from the grill and allow to cool a little. Scoop out the flesh and place in a bowl. Make sure to scrape all the flesh off the skins, whilst also being careful not to get skin in the flesh.
- Mash the aubergines roughly with a fork and drain off any excess liquid, pressing down to remove as much liquid as possible.
- Whilst still warm, add the crushed garlic, yoghurt, tahini, lemon juice and zest to the aubergine. Generously drizzle over olive oil and season with salt and freshly ground black pepper.
- Using a fork mash all the ingredients together. Taste and adjust the flavouring according to your preference (more of any of the ingredients can be added).
- Place in an attractive serving bowl. Drizzle with olive oil and garnish with a sprinkle of chopped parsley. Serve with freshly baked wholewheat bread, pita breads, or for a gluten free option, crudités such as crunchy baby carrots or cucumber sticks.
Notes
*Although my preferred way of preparing the aubergines is grilling them on an open fire, sometimes it is not always practical. In this case, the aubergines can be cooked in the oven as follows. Prick the aubergines all over with a fork, and then place in a roasting tray in the oven at 230°C (210 °C fan). Allow to cook until the aubergines begin to collapse in on themselves and the flesh is completely soft. You may need to turn them once or twice. Once the aubergines are cooked, remove from the oven and continue as per the recipe.
