When I posted a recipe for babaganoush, someone commented
that they only knew the recipe as ‘mutabal’. I suppose the name difference is
due to one’s familial region of origin. To most, both babaganoush and mutabal conjure up
images of eggplant (aubergine), mashed with garlic, tahini, and a few other ingredients,
and served as a dip or spread.
|Mutabal – Beet Dip/Spread|
ghanoush is a popular Levantine dish of eggplant (aubergine) mashed and mixed
with various seasonings. Frequently the eggplant is baked or broiled over an
open flame before peeling, so that the pulp is soft and has a smoky taste. Baba
ghanoush is usually eaten as a dip with pita bread, and is sometimes added to
other dishes. It is usually of an earthy light brown color.
to baba ganouj is another Levantine dish mutabbal (lit. ‘spiced’), which also
includes mashed cooked aubergines and tahini, and mixed with salt, pepper,
olive oil, and anar seeds. Moutabel is sometimes said to be a spicier version
of baba ghanoush.
Armenia the dish is known as mutabal. The essential ingredients in Armenian
mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also
husband’s allergies. So
when an acquaintance suggested making mutabal with beets, I was intrigued.
To make the pita chips, I cut pita bread into triangles, sprayed the tops with vegetable spray (olive oil PAM), and baked them in a 350 degree oven for 5 to 7 minutes.
– Beet Dip or Spread
into cubes (One 15-oz. can of beets – not marinated – can be substituted. Drain beets before using.)
olive oil, toasted pine nuts, or chopped parsley
food processor. Drain excess liquid. Add remaining ingredients – except
for those listed as toppings – and
process until smooth and well-combined.
drizzle top with olive oil. Garnish with toasted pine nuts or chopped parsley.
Serve with pita bread triangles, pita chips, or vegetable dippers.