How to Make Baba Ganouche/ Mutabal (Eggplant Dip)

by Big Guy Big Flavors

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

Supplies

  • 2 Medium eggplants
  • 1 Medium pomegranate
  • 3 Tablespoons Greek yogurt
  • 2 Tablespoons Tahini (seasame paste)
  • 1 Tablespoon Lemon juice
  • Salt and pepper to taste
  • 1 Red onion
  • 1 Bulb of roasted garlic
  • 1 Tablespoon Olive oil
  • 2 Tablespoons Pomegranate molasses
  • Sumac
  • Instructions

    Step 1

    Wash the eggplants

    Step 2

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

    Step 3

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

    Step 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.

    Step 5

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

    Step 6

    Cut it in half lengthwise.

    Step 7

    Slice off both ends.

    Step 8

    Place on a sheet of aluminum foil.

    Step 9

    Wrap all over.

    Step 10

    Slice about just half an inch through the foil.

    Step 11

    Like that.

    Step 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.

    Step 13

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

    Step 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.

    Step 15

    The onion is done, let it cool

    Step 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.

    Step 17

    See?

    Step 18

    That's how the onion should look like.

    Step 19

    Chop chop chop untill finely chopped.

    Step 20

    Place in a mixing bowl.

    Step 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.

    Step 22

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

    Step 23

    Add to the bowl.

    Step 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.

    Step 25

    Mash the garlic with a knife.

    Step 26

    Add to the bowl.

    Step 27

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

    Step 28

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

    Step 29

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

    Step 30

    Add a drizzle of olive oil. About a Tablespoon.

    Step 31

    Mix mix mix

    Step 32

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

    Step 33

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

    Step 34

    Fold it in.

    Step 35

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

    Step 36

    Make a crater in the center.

    Step 37

    Add a drizzle of olive oil.

    Step 38

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

    Step 39

    Like this. Sorry for the unclear video.

    Step 40

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

    Step 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!