Baba Ghanoush/ Mutabbal

First thing first, Mutabbal and Baba Ganoush (BG) are NOT the same. :) . So why have I mentioned both in my post title? Well, they are often used interchangeably even in well known Middle Eastern restaurants, leaving many like me - confused! :) OK, so both have the same main ingredient -  smoky baked eggplant/ aubergine. That's the only common thing between the two. But what makes them different? Read on..

Mutabal is the one with tahini and garlic and sometimes yogurt (sour cream) to make it creamy. 

BG is the one with pomegranate molasses, tomatoes, parsley and walnuts. (Somehow I always associate BG with baigan bharta, but that's just my personal opinion! :))

This recipe is for Mutabbal, which I prefer over BG because of super garlicky taste. Of course you can go easy on garlic if you don't want to smell of garlic on a romantic date!

You need:

Large Eggplant - 1 no. (baked then peeled)

Lemon Juice - 1.5 Lemon (adjust to taste)

Tahini Paste - 2 heaping tsp

Garlic – 2-3 cloves (minced, reduce if you are not a big garlic fan)

Salt – ½ tsp 

Greek Yogurt - 1 Tbsp or thick plain yogurt (optional, you can always add later to check if you want it or not)

Sour Cream, - 1 Tbsp (optional as I added this to cut down on the  raw garlicky taste, replace with Greek yogurt)

To garnish:

Mint or parsley leaves 

Olive oil

Cayenne pepper

1. Preheat the oven to 400 degrees. Puncture the eggplant and roast it on a baking sheet at 400 degrees for 40 minutes.
2. Then place the eggplant in a bowl and cover with a cling wrap.  Once it cools down, you can easily peel it and extract just the pulp.
3. Add the minced garlic (to avoid big chunks while eating), lemon juice and tahini paste, blend in a blender or with a mortar.
4. If you feel you want it a little creamier and eggplant-garlic taste is a bit too strong, add Greek yogurt, sour cream and blend well. 

How to serve:

Spread nicely in a plate such that you form a pit in the center that is not too deep. (as shown in the picture). Garnish with parsley or mint and top with olive oil and sprinkle cayenne pepper or paprika. Add olives!

Serve with olives and pita bread.