Eggplant and tahina dip (Baba ghanouj or moutabal) from The New Book of Middle Eastern Food (page 65) by Claudia Roden

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bean rissoles (Ta'amia or falafel)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • KatieK1 on April 25, 2022

    I added some smoked paprika to kick it up a notch, otherwise it would have been too bland. Also, toasted the cumin and ground it before adding.

  • peaceoutdesign on April 02, 2022

    I think that this was too lemony and I would cut it in half. Make sure to roast the eggplant cut side down to get a good carmelization. And make sure to drain as the recipe says to get rid of any bitter juices.

  • Ganga108 on March 24, 2022

    Babaghanouj always hits the spot. I made this by chopping, not blending, the eggplant as she suggests.

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