Directions
You are undoubtedly familiar with baba ganoush, also known as eggplant caviar, which is commonly consumed in the Middle East; here, we would like to introduce you to the Mutabbal. To begin, it is essential to keep in mind that eggplant originated in the southern region of India. It’s used in the cooking of a lot of different foods. It is likely that it was brought to the area by way of Persia, as that nation has maintained commercial ties with Asia Minor for a very long time.
From now on, the moutabbal will take on the flavors of the region, such as lemon, eggplant, tahini, and garlic, among other things, and transform into a genuine Levantine cuisine. The baba ganoush, on the other hand, is made with pomegranate juice or molasses, while the mutabbal is characterized by a stronger aroma or spicier flavor, especially when mint is used.
Preparation time 10 minutes min
Cuisine: Jordan
Serves: 4
Ingredients
- 2 large eggplants
- 3 minced garlic cloves
- 3 tbsp. tahini
- 3 tbsp cold water
- juice of a lemon
- 10 grams of dried mint
- 5 grams of salt
- 3 tbsp. olive oil
Preparation
- Bake the eggplant for one hour at 200 degrees Celsius. Peel and make a paste.
- Mix tahini with water and lemon juice.
- After you have added the garlic and salt to the eggplant, whisk in the tahini that has been diluted.
- Before serving, finish with a drizzle of olive oil and a light dusting of dried mint.
