Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze

Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes. Please consider subscribing and help my channel to improve for better content: Follow me on: Instagram: Links to some of the ingredients and equipments I use (Affiliate links*): ☕ Glass Measuring Jug 1 litre: 🔪 My favorite (budget) Whetstone for Knife Sharpening: 🔪 SHI BA ZI ZUO Chinese cleaver: 🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : 🧤 Food Safe Black Nitrile Gloves, Box of 100: 🍢 Flat Kebab Skewers: 🍢 Square Kabob Skewers: 🔪 Turkish Kebab and Meat Knife 50 cm: 🔪 Turkish Kebab and Meat Knife 40 cm: Baba Ganoush Ingredients: • 2 large or 3 medium eggplants • 2 green chilies • 1 paprika pepper (or red bell pepper) • 1 tomato • 2 cloves of garlic • ½ red onion • 2 tbsp olive oil • 2 tbsp pomegranate molasses • 1 tbsp lemon juice • 2 tsp chili flakes (optional for the heat) • 1 tsp salt • ½ tsp black pepper • Chopped parsley to garnish Instructions: 1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins 2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F 3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier 4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks 5. Transfer the chopped eggplants to a bowl 6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl 7. Finely mince the garlics and finely chop the onion add into the bowl 8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat 9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine 10. Transfer to a bowl and gently layer the mixture 11. Serve and garnish with pomegranate molasses and chopped parsley Mutabbal Ingredients: • 2 large or 3 medium eggplants • 1 clove of garlic • 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version) • 1 lemon (juice) (about ¼ cup) • 1 tsp cumin • 1 tsp salt • Pinch of freshly ground black pepper • 1 - 2 tbsp olive oil to garnish • pomegranate seeds and sumac to garnish Instructions: 1. Chop the peeled and roasted eggplants in small chunks and add into the bowl 2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl 3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin 4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse 5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot. 6. Season with a pinch of freshly ground black pepper 7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine 8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added 9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac 0:00 Preparing the Eggplants 2:03 Baba Ganoush 4:53 Mutabbal *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.