In Palestine we refer to baba ganoush as mutabal. Baba ganoush is a totally different recipe which is in a way similar to mutabal but without tahini and with pomegranate molasses.
In the levantine cuisine we use eggplants in many ways. Its sometimes fried, baked or cooked. Its used in appetizers and in main course alike.
This mutabal recipe is passed down for generations. So i can confidently say that this is the same taste as my great grandpa used to eat it.
Its a very basic recipe, similar to hummus in a way, but the flavors are different. Mutabal is a very common Mezze and can be found at every barbecue. Its easy and once the eggplants are grilled, it doesn’t require a lot of time to make.
You will need:
- One big eggplant
- 1/2 cup tahini
- 1/4 cup lemon juice
- Salt, to taste
- 1 teaspoon cumin
- 1 tablespoon chopped parsley, this is optional
- olive oil
Start by grilling the eggplant. Pierce the eggplant with a fork from all sides, then place it on a baking sheet in the oven on high and grill it for one hour, turning once in between.
Peel the eggplant. This should be very simple to do as the peel will come right off.
Then using a knife chop it.
Keep chopping in all direction until its nearly mashed.
You could put the eggplant in a food processor and mix everything together. But we like the texture to be a little chunky so you can feel the eggplant taste in it.
Now in a bowl, add the eggplant and all the rest of the ingredients other than the olive oil. Mix everything together then adjust the taste. You might need extra salt or lemon.
Spread the Mutabal in a serving plate then sprinkle a little cumin and olive oil.
Serve with pitta bread.
Happy cooking, and as we say in Arabic “Sahha Wi Afia”