French German Portuguese Spanish Italian
Arabic Dutch Japanese Russian Indonesian

Login Form

World Time

Click to Change LocationLocation


Beirut, Lebanon
Local Time: 11:57
Report: 08:00 UTC
mostly cloudy
Feels like: 15°C
Dew Point: 8°C
Humidity: 59%
Wind: S at 11,
gusting to
30 km/h
Visibility: 8 km
Barometer: 1014 hPa
(29.94 in Hg)
Condition light rain
Content View Hits : 2325239
We have 676 guests online


Designed by:
Kaftoun templates
Baba Ghannouj (Bathinjan Moutabal)
Sunday, 20 July 2008 23:00

Submit New Recipe

open all | close all

A hearty and tasteful Lebanese vegetarian appetizer which is also common to other countries of the Levant (Near East).

  • As appetizer, serves
6 - 8
  • As main course, Serves
  • Cooking time
1/2 hour


  • Eggplants
2 large, about 1 kg (32 oz)
  • Tahini (sesame seed paste)
1/4 cup
  • Lemon juice
1/4 cup
  • White vinegar
1 tsp.
  • Garlic, crushed
3 sm. cloves
  • Sea Salt
1/2 tsp. (as desired)
  • Olive oil (Extra Virgin)
to taste
  • Parsley, finely chopped (garnish, optional)
2 tbsp.


  1. Grill eggplants on high heat from 15 to 20 minutes after piercing them by a fork on all sides turning frequently. When tender, wash under running water then peel off skin while hot and remove stem.
  2. In a deep bowl pound garlic to a fine pure´ with the salt. Add the skinned eggplant and pound to a course pure´ consistency (use a food processor, if available, but don't liquify or finely pure´). Gradually blend in the sesame paste, lemon juice, and vinegar until the mixture is consistent. If thick, adjust by lemon juice and water.


  1. Don't add Tahini and eliminate or reduce the lemon juice to get Bathinjan Moutabal. Serve it with Arabic Bread

Serving suggestions:

  1. Garnish with parsley, red pepper and olive oil and serve with warmed up Arabic Bread
Last Updated on Saturday, 21 February 2009 04:39

Add comment

© 2004, Powered by Joomla! 1.5.26 Content Management System.