Mutabal or Baba Ganoush? This dilemma isn’t just about figuring out which dish is better, but also about finding their differences, since they seem practically the same. In this post, we explain what each one consists of and also show you the characteristic touch given to these delicacies in this country, which originated in Lebanon and has spread throughout the Middle East.
Mutabal: a Delicious Dip or Appetizer
Mutabal, also often spelled mutabbal, is a dish that is usually eaten as an appetizer or as a side dish to another main course. This is because of its simplicity and texture: its creamy character makes it a great solution as a
The main ingredient of mutabal is eggplant, which is cooked roasted, or in the microwave according to a more convenient and faster version. After roasting the eggplants and removing the skin, they are crushed into a
You can also add other spices to taste, which is the secret of each cook, such as sweet paprika or cumin. And a very eye-catching final touch is to add pomegranate seeds, which gives it a very characteristic sweet spot.
To bring it to your mouth, the most common thing is to dispense with cutlery and, instead, use Arabic bread (shami), a kind of pita bread that, due to its rigid and flat character, is ideal for dipping in the puree.
Baba Ganoush
It is often difficult to distinguish mutabal or baba ganoush because their appearance is similar, but also their way of cooking and even their list of ingredients. In fact, the only significant difference is the
Due to its creamy consistency, it is also common to eat it as a dip, using Arabic bread as a delicious helper to bring it to your mouth. And some call it the ‘eggplant hummus’, precisely because of its similarity to this other famous dish of Levantine cuisine in general, which uses chickpeas instead of eggplants.
The Jordanian Version of Both
Whether mutabal or baba ganoush, both are widespread throughout the Middle East and even in countries of the Mediterranean basin, such as Greece, perhaps a legacy of Ottoman domination.
But in both cases, there is a differentiating detail that is recognized in the Jordanian version of these dishes: its more lumpy character. Unlike the rest of the countries where this puree has a creamy appearance because it has been mechanically crushed, in Jordan the eggplant is cut into very small pieces, which gives it that characteristic consistency, which forces the diner to subtly chew each portion.
In addition, one of the ingredients that does not usually fail in the Jordanian versions is mint, which leaves a refreshing touch on the palate at the end of each bite, especially pleasant when the mutabal or baba ganoush is taken cold, freshly out of the refrigerator.
In short, whether you prefer mutabal or baba ganoush, we recommend you take advantage of your trip to Jordan to try one or the other, and thus taste one of the most beloved recipes by the entire population, at the level of tabbouleh or mujaddara. And if you opt for both, you can experience the subtle difference between one and the other.
