The Baba ganoush or Mutabbal betinjan is a very creamy pâté made from roasted eggplant, very traditional from the Levantine cuisine of Jordan, Lebanon, Israel, Palestine, Syria and southern Turkey; although its preparation is also very typical in the Maghreb countries.
The term Baba ganoush would be translated as "coquettish and vicious", since, as Salah Jamal points out in his book 'Arab Smell', its texture is very light and dancer, and causes great insatiability among diners.
And it is that its irresistible and delicate flavor, where the smoky accents predominate, added to its creamy and light texture, has led to it being considered incomplete a table where there is no Baba Ganoush.
If we analyze its ingredients, this dish reminds us a lot of hummus , but the result is even more exquisite if possible, thanks to the unctuousness that the eggplant brings.
Its versatility also resembles that of hummus, as it is equally ideal to say that to highlight salads, fill sandwiches, spread on toast or even to use in pasta dishes.
Regarding its nutrients, this is an entrant containing antioxidants and flavonoids , lecithin , fiber , alliin , beta carotene , omega 6 and omega 9 , vitamins E , K and group B (especially B1 ), calcium , phosphorus , iron and sodium
Below you can see what ingredients you need and the steps to follow in order to make a healthy and really addictive dip.
|Difficulty level||Preparation time||Rations|
|Easy||1 h.||For 650 grams|
* Plus 30 minutes of rest
- 3 eggplants
- 1 clove of garlic
- 2 tablespoons of tahini
- 1 teaspoon cumin
- 2 tablespoons of extra virgin olive oil
- juice of 1/2 lemon
- 1/2 teaspoon of salt
- We wash the aubergines, cut them in half, lengthwise, and we make them not very deep cuts in the internal part, so that some cross over the others.
- Place the aubergines on a baking tray, sprinkle a little salt on top and let stand 30 minutes to release the bitterness.
- After this time, wash the aubergines, dry them, varnish them with a little oil and introduce them in the preheated oven at 175º for 30 minutes or until they are soft.
- When the aubergines are ready, let them warm up and, with a spoon, remove the pulp and place it in the blender glass next to the garlic, the tahini, the cumin, the oil, the lemon juice and the salt.
- Beat all the ingredients until they are well integrated and obtain a creamy and homogeneous texture. When we have the baba ganoush prepared, we pass it to a bowl or plate and serve.
- If you don't have much time, you can put the eggplants in the microwave, preparing them in the same way, and heat them for 10-12 minutes at full power, until they are soft.
- If you want to add an extra touch of smoky flavor, you can substitute olive oil for sesame oil. This will give it a more intense and rustic flavor.
- When serving the baba ganoush or mutabbal, you can add a little oil, chopped parsley, sesame, paprika or some pomegranate seeds to give it an extra point of freshness and contrast.
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