For mutabbal/moutabal (Roasted eggplant dip with tahini)
1largeeggplant/aubergine/brinjalabout 500 grams
1½tbsptahini
2tbspolive oil
½tbsplemon juice
1smallgarlic
½tspsaltor to taste
2tbsproasted walnuts
1tspjaggeryor any unrefined sugar with a molasses-y taste
1tsppomegranate molassesoptional
1½tbspyogurtoptional
For Baba Ganoush (Roasted eggplant dip without tahini)
1largeeggplantabout 500grams
¾tbsppomegranate molassescheck notes for substitutions
2tbspwalnutscrushed/chopped
2tbsponionschopped
¼cuptomatoeschopped
2tbspparsleychopped
½tbsplemon juice
1smallgarlic
½tspsaltor to taste
2tbspolive oil
Instructions
Roasting eggplant
Roast eggplant directly over a gas range or on a grill/coal or broil in the oven at 450F/230C for 40 minutes until the insides are cooked through and very soft. Roasting over a direct flame or over coal gives the most smoky flavor as the skin gets charred.
Transfer eggplant to a bowl and cover it and let it cool down for at least half an hour.
After half an hour, remove eggplant onto the chopping board. Discard the liquid collected in the bowl.
Remove the skin from the eggplant and discard.
If the eggplant has many clusters of seeds, remove and discard them as they can leave a tingling sensation on tongue in some people. P.S- There is no need to remove all the seeds, remove the big clusters.
Using a knife, finely mince the eggplant. NOTE: 1 eggplant of about 500 grams yields approximately 1 cup of minced roasted eggplant.
Preparing mutabbal
Dry roast the walnuts.
De-skin the garlic, add salt on it and crush garlic into a smooth paste (to avoid biting on raw pieces of garlic).
Add the crushed garlic paste, tahini, lemon juice, crushed walnuts, jaggery, pomegranate molasses into the mashed eggplant and mix well till the mixture turns silky.
Transfer to a serving bowl, add olive oil on top. Optionally, aleppo pepper, sumac, cumin powder can be added on top as a garnish.
Serve with pita, crackers, roti or vegetables.
Preparing baba ganoush
Crush garlic into a smooth paste to avoid biting on raw garlic.
In a bowl, add minced roasted eggplant, chopped tomatoes, onions, parsley, crushed walnuts, garlic paste, lemon juice, pomegranate molasses and salt.
Mix everything very well with a spoon or fork.
Adjust seasonings to your liking and serve as a dip with pita.
Video
Notes
Outside of the Levant region, where both these dips originated, moutabal(dip with tahini) is often called baba ganoush.
Adjust the quantity of tahini, salt, sweetener and lemon juice to suit your taste buds.
To make a classic mutabbal, skip adding pomegranate molasses, walnuts and jaggery.
It is important to use lemon for the best flavor, do not substitute with lime.
SUBSTITUTIONS
Tahini - make your own by lightly toasting tahini and blending it till it turns to a paste and releases oils. Depending on the blender, you may need to add some oil to help with the blending.
Pomegranate molasses - for sweetness, add molasses or an unrefined sugar with a molasses-y flavour. For the acidity, add an extra squeeze of lemon or tamarind extract.
REGIONAL VARIATIONS Mutabal
In Syria, yogurt is added to Moutabal. Equal amounts of tahini and yogurt can be added. Adjust seasonings accordingly.
Cumin powder, Aleppo pepper powder/paprika, sumac can be used as a garnish.
Baba Ganoush (Different regional names exist)
Some regions simply do not add pomegranate molasses in baba ganoush and only use lemon juice for acidity. This is a good option if pomegranate molasses is hard to find.
Chopped peppers like red bell peppers(capsicums) can be added.
Some regions roast red bell peppers and tomatoes before adding them into baba ganoush.
Keyword baba ganoush, mutabbal, roasted eggplant dip