Mutabal Recipe (Middle Eastern Eggplant Dip) (2024)

FAQs

What is the name of a Middle Eastern dip made from roasted eggplants? ›

Classic baba ganoush is made by roasting eggplants until soft, scooping out the insides, and mashing with tahini, garlic, and spices. Served with pita or cracker, this eggplant dip is a great snack or party appetizer. Elise founded Simply Recipes in 2003 and led the site until 2019.

Traditionally, mutabal is prepared with fire roasted eggplants, garlic, lemon juice, tahini (paste made from sesame seeds) and a smattering of herbs and spices. Usually parsley and/or mint is used as garnish. Sometimes yogurt is added.

Well, it seems that the big difference is the use of tahini: Mutabal calls for it, while Baba Ganoush doesn't. In addition, Baba Ganoush usually includes chopped vegetables, such as tomato, pepper or onion, pomegranate molasses and walnuts.

In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic and salt. I found that adding a tiny bit of ground cumin, smoked paprika and fresh parsley takes it to the next level.

Undercooked eggplant is often bitter, especially if you're using a thick-skinned globe eggplant commonly found at most grocery stores. Peel the skin or taste and cook the eggplant for a little longer if that's the case.

Mutabbal is probably what many people would recognise as 'Baba Ganoush', the staple aubergine dip of Middle Eastern restaurants everywhere. Though its name is not quite so catchy (Baba is the Arabic word for 'dad' and so baba ghanouj / ganoush roughly translates to something like 'spoiled daddy' or 'pampered papa').

The only big difference is that eggplant is the dominating ingredient in mutabal versus chickpeas in hummus. This eggplant dip, not only it's vegan and gluten-free, but also it is a great side dish and super easy to prepare.

Now don't get me wrong, hummus is just as delicious. But this dip has an insanely scrumptious smoky flavor – all thanks to the method of charring eggplants on a grill.

Baba Ghanoush may taste bitter due to factors like the choice of eggplant, insufficient roasting, or the use of too much garlic, lemon juice, or low-quality tahini.

3) Health – Both dishes are very healthy, but baba ganoush has a slight edge here with more vitamins from the eggplant and a lower calorie count. 4) Big meal to come – Get baba ganoush, it's less filling than hummus.

Which tastes better hummus or baba ganoush? ›

If you prefer chickpeas over eggplants, then hummus it is. If eggplants taste better for you, then baba ganoush. Nonetheless, there is actually no need to choose between the two. If you don't have a specific preference, it is okay if you choose both—both can go well with pita bread after all.

China (34M tonnes) constituted the country with the largest volume of eggplant consumption, accounting for 67% of total volume. Moreover, eggplant consumption in China exceeded the figures recorded by the second-largest consumer, India (13M tonnes), threefold.

Baba Ghanoush is delicious. Made with eggplant that's been fire roasted (either on a hot grill or under a broiler) to the point of shriveling, it can be served as a side dish. Typically, though, it's a cold or room temperature spread, served with pita bread or crostini or crusty French bread… or a spoon.

What to Serve with Baba Ganoush. My favorite way to serve baba ganoush is as an appetizer or snack with crisp veggies and pita bread. You could also serve it as the creamy dip in a summer crudité platter or make an epic Mediterranean appetizer board with pita chips, tzatziki, hummus, and fresh or grilled veggies.

One main difference between baba ganoush and hummus is baba ganoush's main ingredient, which is eggplant. In hummus, chickpeas are the primary ingredient. Although the difference seems simple, it makes a huge difference in the taste. Baba ganoush has an earthy taste while hummus has a more nutty tone.

The difference is that roasted eggplant forms the base for baba ganoush while chick peas are the backbone of hummus. The roasted eggplant lends this eggplant dip a slightly sweeter, smokier flavor, and a lower fat and calorie count than hummus. Plus it can be easier on the tummy than hard-to-digest chickpeas.

In Turkey, the dish is known as babaganuş or abugannuş. While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same. In Armenia, the dish is known as mutabal.

baba ghanoush

The Arabic term for the dish means “pampered daddy,” the person in question being, legend has it, a sultan spoiled with a concoction invented by a member of his harem.