How to Make Baba Ganouche/ Mutabal (Eggplant Dip)

Some call it baba ganouche, some call it mutabal. This middle eastern eggplant dip is absoloutly phenominal no matter what you call it!

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How to Make Baba Ganouche/ Mutabal (Eggplant Dip) Recipe
41 Steps
Ingredients
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1
Wash the eggplants

Wash the eggplants

2
Peel back the leafy stuff around the stem, but keep the stem. Then dry out with a towel.

Peel back the leafy stuff around the stem, but keep the stem. Then dry out with a towel.

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3
Turn on a knob on high heat. Dad's chicken curry on the other hob😜

Turn on a knob on high heat. Dad's chicken curry on the other hob😜

4
Place the eggplant directly on the open flames. Rotate with a pair of toungs every other minute or so, untill the skin is deep black, charred and blistered all over. It should look burned.

Place the eggplant directly on the open flames. Rotate with a pair of toungs every other minute or so, untill the skin is deep black, charred and blistered all over. It should look burned.

5
Get ur onion, peel back the husky skin, clean it.

Get ur onion, peel back the husky skin, clean it.

6
Cut it in half lengthwise.

Cut it in half lengthwise.

7
Slice off both ends.

Slice off both ends.

8
Place on a sheet of aluminum foil.

Place on a sheet of aluminum foil.

9
Wrap all over.

Wrap all over.

10
Slice about just half an inch through the foil.

Slice about just half an inch through the foil.

11
Like that.

Like that.

12
Put directly over the heat and just like the eggplants, you wanna rotate it every now and then till it looks done from that little vent.

Put directly over the heat and just like the eggplants, you wanna rotate it every now and then till it looks done from that little vent.

13
Once blisstered and charred all over, place the eggplants in a bowl.

Once blisstered and charred all over, place the eggplants in a bowl.

14
Cover tightly with plastic wrap. This will allow the steam to rotate around the eggplants and makes peeling them a breeze. Cover them for a good 10-15 minutes.

Cover tightly with plastic wrap. This will allow the steam to rotate around the eggplants and makes peeling them a breeze. Cover them for a good 10-15 minutes.

15
The onion is done, let it cool

The onion is done, let it cool

16
Once cool enough to handle, hold the eggplant from its stem. With your other hand, gently grab the pulp and peel down the skin very gently. It should peel off very easily.

Once cool enough to handle, hold the eggplant from its stem. With your other hand, gently grab the pulp and peel down the skin very gently. It should peel off very easily.

17
See?

See?

18
That's how the onion should look like.

That's how the onion should look like.

19
Chop chop chop untill finely chopped.

Chop chop chop untill finely chopped.

20
Place in a mixing bowl.

Place in a mixing bowl.

21
Chop the eggplants untill very roughly pureed. DO NOT use a blender or food processor. They often turn the dip to mush! It should be chunky.

Chop the eggplants untill very roughly pureed. DO NOT use a blender or food processor. They often turn the dip to mush! It should be chunky.

22
Thats how I like to chop it. Probably not good for the knife though :)

Thats how I like to chop it. Probably not good for the knife though :)

23
Add to the bowl.

Add to the bowl.

24
Squeeze out the pulp from the roasted garlic. I show you how to roast garlic from another guide. Check it out to see how I roasted the bulb of garlic.

Squeeze out the pulp from the roasted garlic. I show you how to roast garlic from another guide. Check it out to see how I roasted the bulb of garlic.

25
Mash the garlic with a knife.

Mash the garlic with a knife.

26
Add to the bowl.

Add to the bowl.

27
Squeeze a bit of lemon juice (or lime). About 1 tablespoon.

Squeeze a bit of lemon juice (or lime). About 1 tablespoon.

28
Add 3 Tablespoons of greek yogurt, regular yogurt is just fine, but use less or it will be runny.

Add 3 Tablespoons of greek yogurt, regular yogurt is just fine, but use less or it will be runny.

29
Add 2 Tablespoons of tahini. Notice how I eyeball the ingredients? I never use precise measurements unless I'm baking.

Add 2 Tablespoons of tahini. Notice how I eyeball the ingredients? I never use precise measurements unless I'm baking.

30
Add a drizzle of olive oil. About a Tablespoon.

Add a drizzle of olive oil. About a Tablespoon.

31
Mix mix mix

Mix mix mix

32
Taste and adjust seasonings. Might need more tahini or lemon juice, maybe more yogurt or oil.

Taste and adjust seasonings. Might need more tahini or lemon juice, maybe more yogurt or oil.

33
Add about half a cup of pomegranate seeds. Nice juicy ruby red love!

Add about half a cup of pomegranate seeds. Nice juicy ruby red love!

34
Fold it in.

Fold it in.

35
Place in a serving bowl. This is an authentic middle eastern ramekin.

Place in a serving bowl. This is an authentic middle eastern ramekin.

36
Make a crater in the center.

Make a crater in the center.

37
Add a drizzle of olive oil.

Add a drizzle of olive oil.

38
Place a spoon in the crater at a 45 degree angle and rotate the bowl while keeping the spoon steady.

Place a spoon in the crater at a 45 degree angle and rotate the bowl while keeping the spoon steady.

39
Like this. Sorry for the unclear video.

Like this. Sorry for the unclear video.

40
Add more olive oil in the crater. Garnish with more pomegranate seeds and alternate with sumac.

Add more olive oil in the crater. Garnish with more pomegranate seeds and alternate with sumac.

41
Add 2 Tablespoons of pomegranate molasses and more pomegranates in the crater. Cover in plastic wrap and chill for an hour or two before serving. Serve with pita chips or pita bread or any flat bread!

Add 2 Tablespoons of pomegranate molasses and more pomegranates in the crater. Cover in plastic wrap and chill for an hour or two before serving. Serve with pita chips or pita bread or any flat bread!

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