Mutabbal — country by country
Smoky roasted eggplant whipped with tahini — baba ghanoush's creamier cousin.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇱🇧 Lebanon
✨ A spoon of yogurt lightens the tahini; finished with pomegranate seeds.
Only in Lebanon
- yogurt
- pomegranate seeds and olive oil, to finish
🇪🇬 Baba ghanoug
✨ Chopped rather than whipped, with green pepper, vinegar, and less tahini.
Only in Egypt
- green pepper, minced
- white vinegar
- olive oil
🤝 Both use
- large eggplants
- tahini
- lemon, juiced
- garlic
🇱🇧 Lebanon
⏱ 35 minCharred over open flame until the kitchen smells of smoke, then whipped silky with tahini and yogurt.
✨ What makes it special
A spoon of yogurt lightens the tahini; finished with pomegranate seeds.
🇪🇬 Egypt
⏱ 35 minKnown here as: Baba ghanoug
Egypt's baba ghanoug is chunkier and tangier, often with peppers and a vinegar edge.
✨ What makes it special
Chopped rather than whipped, with green pepper, vinegar, and less tahini.