Food for the lazy gourmet : Mutabbal

baba-ganoush-wwt

How to make Mutabbal, the spiced Egyptian version of Baba Ghanoush, a delicious and super healthy aubergine salad /dip, in 5 easy steps:

  • Grill the 3 large aubergines until completely charred and collapsed all arround (1h). Allow to cool.
  • Cut aubergines leghthways and scoop the flesh out into a sieve. Leave to drain more than 30 minutes.
  • Stir the juice of two lemons and 2 tb.sp. tahini in a bowl, until your mixture is creamy smooth. Add one big finely chopped garlic glove, season with sea salt, freshly ground black pepper and cumin.
  • Add the aubergine flesh into the tahini mixture and mash gently with a fork. Cover and leave flavors to blend for few hours.
  • To serve top mixture with olive oil, parsley, and a dash of cumin. Eat with arabic pita bread.

 

For best results use only quality ingredients

You better don’t:

-panic with the burning smell when grilling the aubergines, smokiness is what defines baba ghanoush.

-squeeze the aubergines. You’ll get a dryish result.

-blender the mixture. Puree textiture not wanted.

-add the parsley in the mixture before serving, fresh is always better.

 

images WWT

 

 

2 thoughts on “Food for the lazy gourmet : Mutabbal

  1. Arabic reads from right to left and the letters are connected. What that says is “lbtm,” not “moutabal”—which, by the way, is Lebanese, not Egyptian.

    • tnx for the comment Nope, the right arabic spelling is متبل (wiki) and not the mirrored version of it, as we see it on the first image of this post… (never mix wine + photoshop kids)
      As far as i know the lebanese variation of the recipe is slightly different e.g. includes chopped tomato and possibly onions (both look and taste bad after a day in the fridge)
      For me the worst of this photo is the chopped with knife parsley… unforgivable

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