Mutabal or Babaghanoush? | Fire Roasted Eggplant Dip
I have to be honest and say I have no idea what the difference between mutabal and baba ghanoush is. The answer seems to change depending on who I'm talking to so naturally to me, they're the same thing. It's a fire roasted eggplant dip mixed with lots of tahini, lemon juice, garlic, and of course a really nice high quality olive oil on top. It's simple, smooth, and the perfect contrast to hummus.
Mutabal or Babaghanoush?
Zawi Spices & Les Cousines Lebanese Olive Oil Promo Codes
Zawi Spices: https://www.zawispices.com/
Use “ZAWI10” for 10% off your first order of Zawi Spices
Les Cousines Lebanese Olive Oil: https://tastelescousines.com/
Use code “Waleed15” for 15% off your order
Ingredients
4 Eggplants
3 Garlic Cloves
1/2 cup Tahini
1-2 Lemons
1 cup Plain Yogurt
0.5 tsp Red Pepper (optional)
Salt to taste
Radish (garnish)
Green Onion (garnish)
Red/Green Chili (garnish)
Olive Oil (garnish)
Instructions
Pierce the eggplants with a small knife all over to create tiny slits. This is needed so when the eggplant is roasting it doesn’t explode.
Next roast the eggplants either on directly on a flame like the stovetop or on a grill or pizza oven. Roast them for about 30 minutes turning every 3-4 minutes so they roast evenly all over. The skins will look completely charred, don’t worry.
If roasting in your oven, wrap the eggplant in an inner layer of parchment paper and outer layer of aluminum foil. Place them in a a baking tray and bake at 400F for 60-90 minutes turning ever 15 minutes.
You’ll know the eggplants are done roasting when their shape has collapsed and they’re very soft to the touch. Place them in a large bowl, cover, and let them steam for about 20 minutes.
Once cooled, peel the skin off and finely chop the flesh as small as possible or use a food processor and blend until it’s smooth.
Add the tahini, crushed garlic, lemon juice, plain yogurt, red pepper, and salt to to taste. Mix it well and that’s it.
Garnish with thinly sliced radish, green onion, red or green chili, and of course, lots of olive oil.