What is the Levantine dish of roasted eggplant blended with tahini called?

The Levantine dish of roasted eggplant blended with tahini is called baba ghanoush.

The eggplant is traditionally roasted or grilled until its skin is charred and the flesh is soft. It is then mixed with tahini, lemon juice, garlic, and salt. Olive oil, pomegranate seeds, parsley, or spices may be added before serving.

Baba ghanoush is a popular mezze dish across the Levant and is usually eaten with flatbread. Its smoky flavor comes from cooking the eggplant directly over flame or another intense heat source.

The dish is often confused with moutabal. In many Lebanese and Syrian usages, moutabal is the tahini-based eggplant dip, while baba ghanoush may contain additional vegetables or seasonings. However, names and recipes vary considerably across countries.