In Lebanon, moutabal is a creamy dip of smoky, charred aubergine blended with tahini, lemon, garlic and olive oil. Baba ghanouj is usually a chunkier aubergine salad with chopped vegetables, herbs and often pomegranate, without tahini. Outside the Levant, many menus use "baba ghanoush" for the tahini dip, which is why the two names get mixed up.
Moutabal
The aubergine is roasted or grilled over a flame until the skin chars and the flesh turns soft and smoky. The flesh is then mashed with tahini (sesame paste), lemon juice and garlic, and finished with olive oil. The result is rich, creamy and slightly tangy, perfect for scooping with bread.
Baba ghanouj
In Lebanon and Syria, baba ghanouj usually means the same smoky aubergine, chopped rather than blended, and mixed with ingredients like tomato, onion, parsley and pomegranate. It is fresher and lighter, closer to a salad than a dip. Recipes change from family to family and from country to country.
Quick comparison
| Moutabal | Baba ghanouj (Lebanon) | |
|---|---|---|
| Base | Smoky aubergine | Smoky aubergine |
| Tahini | Yes | Usually not |
| Texture | Smooth and creamy | Chopped and chunky |
| Served as | A dip, with bread | A salad or side |
Both are naturally vegan.
Moutabal at Falafoliva
On our truck we serve moutabal for €9: smoky eggplant purée, tahini and olive oil. It goes well next to our hummus (€8) and a portion of falafel. If it is your first time, read how to order Lebanese mezze, or see the full menu.
