Baba Ghanoush

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• My mom uses tahini in her mutabel as well. Speaking of names, I'm surprised to see it called baba ghanoush here. You don't use the word mutabel instead? I never heard it called baba ghanoush until I moved to the States.

  • yes, your right this is mutabel not baba goanoush

• My favorite is baba ghanuoush with tahini! Thanks for the reminder, I haven't made it in awhile .... eggplant on the grocery list now.

• Actually, from what I know, mutabbel or baba ghanoush is a Lebanese appetizer--although of course anyone born in Lebanon or Syria makes it as well.

  Here is my recipe for baba ghanoush/mutabbel. It is a little different from the one Robyn gave.

  1 medium sized Italian eggplant, or the equivalent in Japanese or white eggplants.
  Juice of of one lemon (approx.)
  2-3 cloves garlic, mashed
  1-3 tablespoons tahini, to taste
  1-3 tablespoons lebni (strained yogurt), to taste
  Salt/pepper
  Parsley, olive oil, Aleppo red pepper to garnish.

  Cut the eggplant lengthwise, rub with olive oil, prick a few times with a knife, then roast in the oven cut side down until it collapses (10-15 minutes at 400 F). Alternatively, you can roast it on the grill or the stove top, as Robyn suggested.

  Let the eggplant cool, then peel. Discard the seeds, which are bitter. Put in a food processor with the rest of the ingredients. Puree. Taste and adjust.

  Place in a shallow pan, then decorate with the red pepper, olive oil and parsley.

  Note: If the eggplant has a lot of seeds, you may need to use two instead.

  Alternatively, there is an Aintaptsi eggplant salad that is similar. Here is the recipe:

  1 medium sized Italian eggplant, or the equivalent in Japanese or white eggplants.
  Juice of of one lemon (approx.)
  2-3 cloves garlic, mashed
  1 medium size ripe tomato, diced (1/4 inch)
  1 green bell pepper, diced
  1/2 red onion, chopped finely
  1/4 cup chopped parsley
  Olive oil
  Salt/pepper
  Aleppo red pepper to garnish.

  Cut the eggplant lengthwise, rub with olive oil, prick a few times with a knife, then roast in the oven cut side down until it collapses (10-15 minutes at 400 F). Alternatively, you can roast it on the grill or the stove top, as Robyn suggested.

  Let the eggplant cool, then peel. Discard the seeds, which are bitter. Mash coarsely with a fork, or chop with a knife. Place in a bowl. Add the remaining ingredients, adjust the seasoning to taste.

  Note: Instead of the bell pepper, you can also use a combination of bell pepper and a spicier pepper, like Anaheim or jalapeno.

• Oops, I forgot: For the eggplant salad recipe, also add about 1/4 cup chopped fresh mint.

• Oh boy, that does sound good Ara - especially with the combination of tahini and labne. Also, you make a good point about removing the bitter seeds.
  As always, thanks!

• I have to share this recipe with my dad, he will love it!

• If I broil the eggplant ... How long appox?

• Arrange the oven rack so it sits in the center of the oven. Turn the broiler to high. Line a baking sheet with aluminum foil. Split eggplant in half lengthwise, placing the cut side up. Drizzle 1 tablespoon olive oil evenly over eggplant halves and broil until well browned, about 15 to 20 minutes. Set aside until cool enough to handle.
  Hope this helps!

  • Thank you Robyn
    S

• well, I'm going to make some tonight, Papa use to put the smpuk right on the grill of the gas stove, turn it, when it was done cut it in half, slice and whip and add salt and butter and I guess suctur, (garlic) and lemon ~ anyway that's how I still do it ~ came here to see how you do it ~ glad you're here ~ God love you ``` Never heard the word mutabel ```

  Richard

  Richard