The age-old question of Mutabbal and Baba Ghanouj has confused arabs, expats and tourists alike, we as an arab society can not seem to find a middle ground in picking a name for a dish and sticking to it!
Here’s my explanation! hope it helps. Moutabbal also pronounced mtabal is the dish always sitting next to your hummus on your table of mezza dishes, and baba Ghanouj is the one closer to a salad.
Moutabbal made of smoked aubergine, tahini, lemon, garlic and yoghurt is a dip usually served with bread.
Mutabal and Baba Ghanouj are two popular dishes in Jordan that are typically served as dips or spreads. Both dishes are made from eggplant, but they differ in preparation and ingredients.
Mutabal is a dip that is made by chopping grilled eggplant with tahini, lemon juice, garlic, and salt. The result is a creamy, smooth dip that has a tangy, nutty flavor. To serve, it is typically drizzled with olive oil and sprinkled with sumac or parsley.
Baba Ghanouj, on the other hand, is a similar dip that is made by chopping grilled eggplant with tahini, lemon juice, garlic, and salt. However, it also contains additional ingredients such as pomegranate molasses and cumin, which give it a sweeter, smoky flavor. Like Mutabal, it is typically drizzled with olive oil and sprinkled with paprika or parsley before serving.
Both Mutabal and Baba Ghanouj are typically served with warm pita bread or crackers as an appetizer. They can also be used as a spread for sandwiches or as a side dish with grilled meats.
Here are the recipes for Mutabal and Baba Ghanouj:
Mutabal
Ingredients:
- 2 medium eggplants
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves of garlic, minced
- Salt to taste
- Olive oil
- Paprika or parsley for garnish
Instructions:
- Roast your eggplant directly on an open flame until skin is charred and eggplant is soft.
- If you don’t have an open flame, Place the eggplants on a baking sheet and bake for 30-40 minutes, or until they are soft and the skin is charred.
- Let the eggplants cool for a few minutes, then remove the skin and discard it.
- On a cutting board chop the eggplant.
- in a separate bowl add tahini, lemon juice, garlic, and salt until smooth.
- Spoon the dip into a serving bowl and drizzle with olive oil.
- Sprinkle with sumac or parsley and serve with warm pita bread or crackers.
Baba Ghanouj
Ingredients:
- 2 medium eggplants
- 1 onion
- 1 garlic clove minces
- ½ hot chilli pepper
- 1/4 cup lemon juice
- 1 tomato
- ¼ cup parsley chopped finely
- Salt to taste
- 1 tsp sumac
- 2 tbsp pomegranate molasses
- Olive oil
- Mint
Instructions:
- Roast your eggplant directly on an open flame until skin is charred and eggplant is soft.
- If you don’t have an open flame, Place the eggplants on a baking sheet and bake for 30-40 minutes, or until they are soft and the skin is charred.
- Let the eggplants cool for a few minutes, then remove the skin and discard it.
- On a chopping board blend the eggplant, tahini, lemon juice, garlic, cumin, pomegranate molasses, and salt until smooth.
- In a small bowl add finely dices onion, with sumac and rub to remove bittnerness from onion, add salt and lemon juice then add on top of the eggplant mix with diced tomato, diced red and yellow bellpepper, 1 chilli pepper, garlic and parsley and mix well
- Spoon the dip into a serving bowl and drizzle with olive oil and top with fresh pomegranates.
- serve with warm pita bread or crackers.
In conclusion, Mutabal and Baba Ghanouj are both delicious and versatile dishes that are popular in Jordan and the surrounding region. Whether you prefer the tangy, nutty flavor of Mutabal or the sweet fresh baba ghanouj flavor, your in for a treat.