Learn how to make two classic Middle Eastern dips – Muthabbal and Baba Ganoush – using roasted eggplant for a delicious, creamy, and smoky flavor. These eggplant-based dishes are perfect as appetizers or sides in a mezze platter.
Muthabbal is made with roasted eggplant, tahini, yogurt, garlic, and lemon juice, giving it a rich and tangy flavor.
Baba Ganoush, on the other hand, uses similar ingredients but skips the yogurt, highlighting the smoky flavor of eggplant even more.
Nutritional Value:
Both dips are rich in fiber, antioxidants (especially from eggplant’s skin), healthy fats (from tahini), and Vitamin B1 and B6. They are heart-healthy, low in calories, and suitable for vegetarians.
History of Origin:
Muthabbal and Baba Ganoush have roots in Levantine cuisine, particularly popular in Syria, Lebanon, Palestine, and Jordan. While both use eggplant as the main ingredient, they evolved with slight regional variations in ingredients and texture. The name “Baba Ganoush” is said to mean “pampered father” in Arabic, possibly referencing the dish’s indulgent nature.
Watch till the end for tips on perfect roasting and serving suggestions!
#Muthabbal #BabaGanoush #EggplantDip #MiddleEasternRecipes #SmokyEggplant #HealthyDips #MezzePlatter #VegetarianRecipes #FarishasKitchenAndCanvas #ArabicFood #VeganDip #AppetizerIdeas #MediterraneanDiet #HomemadeDip
1 Comment
😊😊