Baba ganoush or mutabbal betinjan
*Plus 30 minutes of resting
Baba ganoush, or mutabbal betinjan, is a very creamy pâté made from roasted eggplant, very traditional in 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 translates as “coquettish and vicious”, since, as Salah Jamal points out in his book ‘Aroma Árabe’ (Arab Aroma), its texture is very light and playful, and it causes great insatiability among diners.
Its irresistible, delicate flavor, in which mild smoky notes predominate, together with its creamy, light texture, has led a table without baba ganoush to be considered incomplete.
If we look at its ingredients, this dish is very reminiscent of hummus, but the result is even more exquisite, if that is possible, thanks to the unctuousness the eggplant adds.
Its versatility is also similar to that of hummus, as it is equally ideal for dipping as for livening up salads, filling sandwiches, spreading on toast or even using in pasta dishes.
As for its nutrients, this appetizer contains antioxidants and flavonoids, lecithin, fiber, alliin, beta-carotene, omega-6 and omega-9 fatty acids, vitamins E, K and the B group (especially B1), calcium, phosphorus, iron and sodium.
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- Step 1Wash the eggplants, cut them in half lengthwise, and make a few shallow cuts on the inner side, so that they crisscross.
- Step 2Place the eggplants on a baking tray, sprinkle a little salt on top and let them stand for 30 minutes to release their bitterness.
- Step 3After this time, wash the eggplants, dry them, brush them with a little oil and place them in the oven preheated to 175 °C for 30 minutes or until soft.
- Step 4When the eggplants are ready, let them cool slightly and, with a spoon, scoop out the pulp and put it in the blender jar together with the garlic, tahini, cumin, oil, lemon juice and salt.
- Step 5Blend all the ingredients until well combined and you get a creamy, smooth texture. Once the baba ganoush is ready, transfer it to a bowl or plate and serve.