The Jordanian version of the Baba Ganush or mutabal recipe


One of the most classic recipes in Middle Eastern cuisine is the Baba ganush recipe, which is believed to have origins in Lebanon. There it is presented as a cream or pâté after processing in a food processor and seasoned with tahine and other seasonings. Today I am going to show you the Jordanian version of the baba ganush or mutabal recipe, in which it is given a more rustic appearance by crushing it only with a knife and where it is seasoned with a fresh touch of peppermint, which makes it highly recommended.

Although there it is eaten as a salad of the many that are put on the table next to the main dish, because of its freshness I really like to take this salad as an aperitif, or have it as a snack in the fridge for when you have a pang of hunger and you Fancy a small fresh and tasty bite to kill the bug. Since it doesn't take any work to make, I usually have a little of this ganush slime in the fridge for those situations, since it lasts a couple of days in good condition.

This recipe is called baba ganush, although this curious name is also written as Baba Ghanush, Baba Ganuch or Baba Ganuj, or with its Arabic name بابا غنوج, Mutabal betinjan or Muttabel. It is also common to find a tilde in the word Baba, written as Baba.


For 4 people
  • Eggplant 2
  • Extra virgin olive oil
  • Lemon 1
  • Tomato 0.5
  • Italian green pepper 0.5
  • Peppermint 2 branches
  • Garlic clove 1
  • Salt a pinch

How to make Baba ganoush or mutabal

Difficulty: Medium
  • Total time 1 h 10 min
  • Elaboration 10 m
  • Cooking 1 hour

We varnish the aubergines with a little olive oil and roast them for thirty minutes in the oven at 190º. After that time, we turn the aubergines and roast them for another thirty minutes. Once roasted, they will be somewhat charred and very wrinkled. We let them cool just enough to avoid burning ourselves and we peel them by pulling the skin that comes off without difficulty.

Chop the resulting pulp with a knife, add the salt and put the aubergine puree in a bowl, where we season it with five tablespoons of virgin olive oil and the juice of one lemon. We mix well.

Chop the tomato, garlic, pepper and mint and add them raw to the bowl of roasted aubergine. It is important that everything is very chopped so that no ingredient stands out especially over the others.

We stir carefully, we taste and we correct the salt and we serve it in a source accompanied by pita bread or flat breads that serve to spread the aubergine or mutabal paté on them.

With what to accompany the Baba ganoush or mutabal

This Baba ganoush or mutabal recipe is usually also accompanied with pomegranate or tahini or sesame paste, but in the Jordanian version with mint it only contains the ingredients that I have indicated. Try it at aperitif time and you will discover why this dish is known as "vicious and flirtatious dish of Arab cuisine"It is impossible to stop eating it because it is so delicious.

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