Curiously, I seem to enjoy the foods of the Middle East more than other Greeks do. Perhaps it’s because I have lived and traveled around the Middle East for more than 9 years.
Middle Eastern Food – Moutabal
As you most of you guessed already, this week is focused on this type of food. I made an Arabic Traditional Platter as presented in Arabic countries. I love those presentations and these flavors! Little pockets of Arabic dips and dishes such as hummus, Moutabal, Falafel, Tabouleh and pitta bread gathered on a big plate. Unfortunately here in Greece, I can’t find the big Pitta bread. Absolutely delicious! If you had the chance to try them, you know what I am talking about. 🙂
Take Baba Ganoush, which is what in America and in lots of other countries is used to describe baked eggplants with spices. It does not have tahini but smoked Aubergine mixed with onions, tomatoes and other veggies. But actually, there is another similar dish called Moutabal. It’s smokier, contains tahini, aubergines and sometimes, cumin.
During my working years in the restaurants of Qatar I could find either Baba Ganoush or Moutabal. I had tasted some great versions of both of them and today I present the original Mourabal recipe, taught by my Qatari friend.
Moutabal has 110 calories per serving, it’s highly nutritious, 8 grams of total fat, gluten-free, sugar-free and Vegan!
You can also, make this recipe with a few versions of your favorite spices.
How to make Moutabal – Step by Step
Garnish with little parsley and pomegranate (Photo 6)
The original Arabic Moutabal (Baba Ganoush) | Middle East - Vegan
- 2 eggplants
- 2 small cloves garlic
- 3 Tbsp Tahini
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- little parsley
- 1 Tbsp pomegranate
- 1 tsp red pepper flakes
- Bake the eggplant for about 45 minutes at 356 Farenheit
- Bake the garlic with the eggplant for 10 minutes. Remove from the oven.
- Cut the eggplant in half, remove the flesh and mash it very well.
- Smush the garlic
- Add garlic, tahini, salt, cumin, olive oil, red peppers flakes, lemon juice to the mashed eggplant and mix well
- Garnish with little parsley and pomegranate.
Do you know any other differences between Baba Ganoush and Moutabal? I would love to hear your thoughts and experience.