Amazing oriental aubergine spread “baba ganoush” or “mutabbal”

Baba ganoush (sometimes called mutabbal, depending on the region), is another classic mezze of Middle Eastern cuisine, which preparation is very easy, and served with a good pita bread is a guaranteed success.

Start by cooking the whole aubergines without peeling. The best result is achieved by roasting them, as this gives them a smoky touch that brings out their flavor considerably. But if it is not possible, bake them wrapped in aluminum foil for about 25 minutes until they are tender.

When they have cooled down, cut off the top and peel. The skin will come off very easily at this point, no knife will be needed, but it is advisable to wear disposable gloves to prevent our fingers from being dyed black.

Drain the excess water and chop throughly with a knife. Mix the result with 3 tablespoons of tahini, a clove of pressed garlic, the lemon juice, a teaspoon of cumin, salt and pepper to taste.

Serve in a bowl dressing with extra virgin olive oil and smoked paprika, accompanying with pita bread.

Tips and tricks:

1. As in other eggplant recipes, we get rid of the excess water that gives it a bitter taste.
2. In some places, the aubergine pulp is crushed with a knife instead of blending. Both options are very good, and it depends on personal taste, according to the consistency that we want to obtain.
3. If we have used the oven for another recipe and we have some aubergines on hand, we can even take advantage of the residual heat after turning it off, to let them cook and enjoy this spread the next day.
4. Depending on the region, some purists consider that Mutabbal is prepared with more spicies, while Baba Ghanooj should not contain tahini. In Turkey and Greece, an eggplant salad (“patlican salatasi” or “melitzanosalata”) is served, which resembles that version without tahini.
5. If you have small aubergines instead, then you can prepare makdous, another delicious Syrian-Lebanese speciality.