Baba ganoush or mutabbal betinjan
*Plus 30 minutes of resting
Baba ganoush, or mutabbal betinjan, is a very creamy roasted aubergine dip, a staple of the Levantine cuisine of Jordan, Lebanon, Israel, Palestine, Syria and southern Turkey, although it is also very common in the countries of the Maghreb.
The term baba ganoush could be translated as "coquettish and indulgent" because, as Salah Jamal rightly points out in his book Aroma árabe, its texture is very light and lively, and diners can never get enough of it.
Its irresistible, delicate flavour, dominated by mild smoky notes, combined with its light, creamy texture, means that a table without baba ganoush is considered incomplete.
If we look at its ingredients, this dish is very reminiscent of hummus, but the result is, if anything, even more exquisite thanks to the silkiness the aubergine brings.
Its versatility is also similar to that of hummus: it is just as good for dipping as for livening up salads, filling sandwiches, spreading on toast or even using in pasta dishes.
As for its nutrients, this starter contains antioxidants and flavonoids, lecithin, fibre, alliin, beta-carotene, omega-6 and omega-9 fatty acids, vitamins E, K and B-group vitamins (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 put them in the preheated oven at 175 °C for 30 minutes or until they are 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.