Baba Ganoush or Mutabal is one of the tastiest recipes in Lebanon. It is a spreadable paste of eggplants. In this post, we will prepare the Lebanese version of Mutabal, which is a soft and delicate cream. The Jordanian version is very similar in ingredients but the eggplants are not ground in a blender but are cut very finely.
This cream has different names depending on the country, it is known as Mutabal Betinjan, Baba Ganuch, or Baba Ganoush. In all cases, the main ingredient is grilled smoked eggplants.
How to serve the Mutabal?
Whoever has not dipped a falafel in Mutabal has missed one of life's great pleasures. There are many ways to go with this delicious dip. But the most common is spreading this eggplant paste on pita bread.
Also, as it is a very light recipe, it is usually combined with raw vegetables in pieces. It is convenient for people who are on a diet. Carrots, celery, and peppers are often used as a spread with Baba Ganoush.
Serve the baba ganoush in a bowl. In case you can get some pomegranates, put some pomegranate seeds on top. If you don't have pomegranate, add a generous squirt of olive oil and paprika powder. You can use mint leaves to decorate. Combine it with our delicious Naan recipe.
Only 5 ingredient
The secret of this recipe practically lies in the eggplants and the smoking process. The rest of the ingredients are seasonings and oil. To make the perfect Baba Ganoush you just need:
Four large eggplants
3 teaspoons of tahini
A quarter cup of lime juice
Salt to taste
Some people also add a clove or two of garlic to the food processor when grinding the eggplants. We consider that garlic has a very strong flavor, which can predominate over the flavor of eggplants and we prefer to omit it.
If you don't have tahini, you can do this by placing half a cup of sesame seeds in the bottom of the blender glass, with two tablespoons of vegetable oil. Process until you get cream of homogeneous consistency. If you find it too difficult to process, you can add an more tablespoon or two of water. Tahini can be kept in a clean, dry jar in the fridge for up to a month.
Finally, one of the ingredients in the original version of the recipe is pomegranate syrup. Although difficult to get in most western countries, this ingredient is missing from recipes.
How to cook the Eggplants?
We have already insisted that all the flavor of this dish comes from the delicately smoked eggplants. This process is fairly straightforward but time-consuming.
The first thing you should do is wash and dry the eggplants very well. The cooking time of them will depend on their freshness, the fresher the eggplants are, they contain more liquid and they will take longer to cook. There are three ways to cook eggplants.
Each of the ways of cooking them has its advantages, about taste and time.
Mutabal. Recipe to prepare the delicious eggplants cream.
2 tbsp of tahini paste
1/8 cup of lemon juice
1/4 cup of olive oil
1 clove of garlic
salt to taste
Wash the eggplants, dry them very well. Place them directly on the burner over medium heat. Turn on the smoke extractor. With the help of some tongs, turn the eggplants every 5 minutes until they look burned on all sides. Remove from the stove and let them cool for at least half an hour
Very carefully remove all the burned skin from the eggplant and keep the pulp.
Place the pulp of the aubergines in the food processor. Add the tahini paste, lemon juice, olive oil, cumin, garlic, and a pinch of salt.
Beat at maximum speed until you get a smooth looking mixture. Although this is to taste, if you wish you can leave some whole pieces. Add a pinch of additional salt, if necessary.
Serve with Naan or pita bread
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