A dip of grilled eggplant that has unique flavor thanks to the charring eggplant. It is flavorsome, nutritious, and happens to be vegan and gluten free too!
It surprised me that my taste buds likes different things these days, maybe I’m getting older? It’s the first time ever I truly liked the taste of grilled eggplant, a food that I used to despise when I was younger. Baba ganoush wasn’t a dish that my mom makes , because she used to make mutabbal, which is grilled eggplant too, but mixed with tahini.
I remember when dad was trying to convince me to try mutabal. I couldn’t love it, now I really do! Last year I wrote a post about healthy food that I hate, and eggplant was on the list. Now it’s not anymore! I’ve created more recipes with it! Here you can check them!
Baba ganoush or Mutabal
Lebanese or Syrian? It’s not clear. This version is different of what you can find online. Mutabbal, is grilled eggplant with tahini, and “Baba ganoush” is the one with tomato. In this article The blogger did little experiment to solve the mystery of baba ganough and mutabal, which one is with tahini , and which one is not??
It’s a dish mixed with tomato, green bell pepper, and pomegranate molasses. finished with a drizzle of olive oil. But is that healthy?
It depends on how you prepare the eggplant. And actually this one is not the best, since the eggplant may get contact with the chemical from burning. But it’s okay to have it sometimes, but the ideal would be baked, or cooked with the skin on.
Most of the benefits comes from the skin, so it’s crucial not to remove it when you cook It. It becomes thin, and totally edible,and palatable. The bigger the eggplant is, the bitter flavor it has! But oddly enough, it becomes higher in antioxidants contents!
In the photo , you see the green color is very obvious and actually more than it should be, and some people don’t add green bell pepper at all. To me, it’s an opportunity to add nutrients, and here a good amount of vitamin A and C. And always add the tomato just before serving, so it won’t water down the dip.
- 2 medium eggplant
- 1 small tomato diced finely
- A small handful of minced parsley
- 1 small green bell pepper diced finely.
- 1 Tb pomegranate molasses
- 1 Tb olive oil
- Bake the eggplant for 30 minutes on 400F. you meed to skin to fell off easily, and you want the heat to get under the skin too.
- In a big bowl mix tomato, green bell pepper, pomegranate molasses, and walnut if you wish.
- On a cutting board , do strike the eggplant with a fork to cut it.
- Then add the mashed eggplant to the mix in the bowl.
- in a wide plate, spread the eggplant dip, drizzle with olive oil, add some chopped tomato or some pomegranate arils and enjoy!
- refrigerate any leftovers.