As a lebanese, I want to note for you that this is called Motabal. The baba ghanosh is made the same but no tahini added and you add diced onions to it with dried pomegranates. The traditional way is like that, so I would like to see you try it and give us your opinion on it. Blessings. ❤Love your enthusiasm and your cooking.
We do something similar in coastal Karnataka. It has buttermilk, onions, green chillies in addition. Has smooth creamy texture. Plus we make this out of a specific species of egg plant (called mattu gulla) which is found only in coastal Karnataka. You need to check it out.
Badanekaayi gojju? We had a family friend here in Mangalore who was from Kumta and she used to make something like that.. Used to taste heavenly with Akki rotti. Didn't expect to see this comment under an andy_cooks video though haha
In Maharashtra state of India we make something similar called Bharit (in Marathi) or Bharta(in Hindi). Add some chopped tomatoes, onions, few peanuts to the mashed eggplant. In a small kadhai (like a wok) heat some oil, add mustard seeds to it and after they burst add some turmeric and asafoetida. This is called a fodni(फोडणी) in Marathi or Tadka(तडका) in Hindi, and is widely used in most of our recipes.(Atleast in Maharshtra). Add the oil to the eggplant. Some red chilli powder and salt as per taste and mix it with a spoon. Garnish with coriander. Eat it with a Roti(flat bread) or better with a Bhakri(flat bread made of Pearl Millet or Sorghum flour)
We have something very similar in Romania, just without the oil. Its basically called eggplant salad, but we serve it as a spread on bread. Goes really well with tomatoes
This is one of my faves and while the comments are filled with people from different backgrounds saying it's this or that, this is how the Middle Eastern Mecca of Brooklyn, Sahadi made it, so I'm going with them being correct, lol. Either way, it's delicious regardless of what name it goes by.
Two suggestions: Crush your garlic into lemon juice before doing anything else, the acid stops allicin and tones down the "heat" of the garlic. Second: scrape the inside of the eggplant skin with a spoon; all that super browned flesh clinging to the skin is where the smoky flavor is!
Basically eggplant (or talong as we call it in PH overseas it’s called aubergine). We also roast it and mix it with scrambled egg to make tortang talong or omelette eggplant. Maybe you can cook it Sir Andy.
@@marklee2588 actually you are correct. I grew up eating eggplant made similarly to Andy's method. I didn't learn it wasn't "healthy" until last decade or so.
@@marklee2588It's very healthy but yes it can be over eaten. It depends on the person. It's like potatoes. You don't want to eat the green sprouts because they can cause poisoning but... When was the last time you heard of that, so you still eat potatoes and if you're afraid to eat them then what do you eat that's healthier? Anything?
@@jaypruitt8639I’ve ordered his cookbook. Expected ship/receive date for the US is either August or September. Ids still love to see him prepare some of his favorites.
After you roast it and scoop out the inside, you should leave it in the strainer for a bit to drain the excess liquid. Makes for a much better texture. Love your stuff!
You know it is Indian if it has chili and cumin in the recipe. 😂 My Indian roommate used to put chili on yoghurt… like wow, I had never seen that before.
In Romania, we have a special wooden knife/cleaver for cutting eggplants when making eggplant salads, because, metal makes the eggplant taste bitter, so wood is a good solution to this problem, because it doesn’t interfere with its taste and texture🇷🇴👍🏻
Its more tasty when its roasted over charcoal, it imparts a much yummier smokey taste. We have a dish called ensaladang talong (eggplant salad) which uses either boiled or grilled eggplant with tomatoes, onions, coriander and semi riped mangoes (crunchy) and its served as a side dish but maybe it could be done like a dip too.
Hey thank you for your amazing videos, just wanted to tell you that this dish is called mutabal not baba ganouch and mutabal is a dish made from Baba ganouch. Baba ganouch is a very similar dish but it has no tahini so it’s roasted egg plant with 🫑 and tomatoes،garlic,lemon. Just wanted to give this small comment and it’s okay to call this dish mutabal as many people do
Ooohhhh baba guanoush! One of my favourites ever. I was busy celebrating the Matilda’s win I nearly forgot to check my phone for your upload lol. But I remembered so here it is: Still waiting on the Cantonese family style dinner for Heun Wah please chef!
We have something similar in the eastern part of india, called begun pora which literally means fire roasted eggplant. The eggplant is fire roasted and after discarding the charred skin the mashed eggplant is mixed with salt, finely chopped onion, green chillies, salt and raw mustard oil( this is the most important ingredient as this imparts an unique flavour and the pungent smell of mustard oil gives a kick) and chopped fresh coriander. This is served with hot steamed rice.
@@auto724 as a person who also has a national dishes what i eat as long as i can remember on a daily basis, he absolutely can. also relax and stop being fanboy, no one insults your Andy
Never heard of this dish but it looks AMAZING! 😮 Day 38 of asking Andy to make Lao Sausage (Sai Oua) for Saeng PLEASE 🇱🇦 Aight I gotta go watch and support Arsenal to win against Forest now ⚽️
In my country there are 2 curries with smoked eggplant. 1. Fry with egg (duck egg) that smoke eggplant. 2. Make Salad with sliced onions with peanut oils and a pinch of salt. You should try it Andy.
This is motabal . Baba ganosh is made with tomatoes, bell peppers and pomegranate. Both are delicious.. also there's a dish called "mokhabas"which translate to mashed ..very few people know about .it's similar to motabal we add to it laban(goat's milk yogurt) and we top it with ground meat and parsley and pine nut.
In Maharashtra, we do it with a local Egg plant...diced onion, green chilli, finely chopped garlic, pinch of salt and sugar, tempered with oil, asitophodia and muster seeds and garnished with roughly chopped fresh coriander leaves and grated fresh coconut.
Hey Andy, love your videos and would follow along, if you would kindly add the ingredients you use to the vid? Quantity is less important, but the powdered spices I need names of! ❤
I was following knowing what you put in the recipe but as soon as you added dry ingredients etc then I my interest stopped. Please say the recipe as you prepare and the amounts. 🌻
In Maharashtra it is called Vangyache bharit. And the recipe changes every few miles away. Here is coastal area people would add coconut milk and choppped onion to it. In hilly areas, it is relished red chilli and garlic. And in flat lands people add peanut powderr and spring onion with chilli then to be eaten with curd. Any ways..the well roasted brinjal is tasteful treat with any kind of bread.
Hey Andy, wouldnt hurt just putting a quick list of ingredients in the vid description. Dont even need to say how much, just what it is. That will make it so much easier for us to replicate.
Israeli Cheaper and quicker version that is no less yummy Wrap in tin foil, Rost on gas stove top and flip when its soft on the bottom Unwrap and drain some of the liquid, keep some of the charred skin, add tahini, black pepper, salt, parsley and frash garlic if youre into that, than do a whisking and mashing motion with a fork (no need for all that chopping before if the eggplant is well cooked) sprinkle some more parsley and olive oil on top Extra points if you keep the top greenish and conected, easy to plate nicely and has a bit more body than a thinly chopped version
Hi from Trinidad 🇹🇹 we call ours eggplant choke. We add garlic, onions, hot pepper, salt, with or without the oil. Love your videos, do you have a link on UA-cam that I can view?🇹🇹🇹🇹🇹🇹🇹🇹
So happy you made it with Tahini and not Mayonnaise (like they make it in USA). Tahini is much healthier. You can use the empty half of the eggplant as a plate.
Love love love your videos(and you!) sooo much but you never say what you’re using (or how much) is there a full website or cookbook or tutorial I don’t know about??
i got a great suggestion for next short video. you should try make Ajvar, best dip made in the balkans, you can eat with bread and fetta,mix with scamble eggs!
In Greece we also have something very similar called "mellitzanosalata" (aubergine salad). With also tomatoes and hot peppers, also the consistency is "chunkier" since we don't put it through a sieve. And it is the best thing during the summer. Fun fact: there are two varieties of the dip, the traditional from Mount Athos and the more modern with Mayo.
Baba ghanoush is the same wlbut without tahina.. You do the same and you add tomato cubes, green pepper cubes and onion cubes.... What you have made is called eggplants with tahina in Syria... Thanks chef 💞💞💞💞
Chef, can you create a video on ideas for a lemon after you use the zest? I feel like the whole lemon goes to waste in a couple days if you don't use it.
As a lebanese, I want to note for you that this is called Motabal. The baba ghanosh is made the same but no tahini added and you add diced onions to it with dried pomegranates. The traditional way is like that, so I would like to see you try it and give us your opinion on it. Blessings. ❤Love your enthusiasm and your cooking.
Syrian style has also yogurt in it - Mutabal. Damn frigging delicious!!!
Yep same exact in Palestine
So no difference... Got it
@@Legal_Sweetie333there is a different ingredient, what do you mean there's no difference?
We do babaganush in Turkey too and we do it exactly like he did. first time i heard mutabbal.
We do something similar in coastal Karnataka. It has buttermilk, onions, green chillies in addition. Has smooth creamy texture. Plus we make this out of a specific species of egg plant (called mattu gulla) which is found only in coastal Karnataka. You need to check it out.
Badanekaayi gojju? We had a family friend here in Mangalore who was from Kumta and she used to make something like that.. Used to taste heavenly with Akki rotti.
Didn't expect to see this comment under an andy_cooks video though haha
Even baingan ka bharta is similar
Yella vondhe mareya
@@allansalins4008not really. The sesame paste is what makes baba.
Sounds disgusting.
Baingan ka bharta 😋😋one of the best simple dish
Coal roasted Eggplant to get the smoky flavor
Baingan ka bharta is different from this!!
@@meghasinghania1 yeah obviously
But I wrote because it reminds me of baingan bharta 😋
The little bit of cumin and coriander makes such a big difference. Thanks for an amazing recipe Andy!!!
In Maharashtra state of India we make something similar called Bharit (in Marathi) or Bharta(in Hindi).
Add some chopped tomatoes, onions, few peanuts to the mashed eggplant.
In a small kadhai (like a wok) heat some oil, add mustard seeds to it and after they burst add some turmeric and asafoetida. This is called a fodni(फोडणी) in Marathi or Tadka(तडका) in Hindi, and is widely used in most of our recipes.(Atleast in Maharshtra).
Add the oil to the eggplant. Some red chilli powder and salt as per taste and mix it with a spoon. Garnish with coriander.
Eat it with a Roti(flat bread) or better with a Bhakri(flat bread made of Pearl Millet or Sorghum flour)
R u Marathi?
Chill bhai
We have something very similar in Romania, just without the oil. Its basically called eggplant salad, but we serve it as a spread on bread. Goes really well with tomatoes
Yea we put mayo(better homemade) or mustard, and raw onions and garlic finely diced 😊
Da bro that shit hits 🥹
And we don't use cumin, coriander or tahini
Vinete ❤
I recently made it, when I was learning Romanian cuisine
This is one of my faves and while the comments are filled with people from different backgrounds saying it's this or that, this is how the Middle Eastern Mecca of Brooklyn, Sahadi made it, so I'm going with them being correct, lol. Either way, it's delicious regardless of what name it goes by.
Two suggestions: Crush your garlic into lemon juice before doing anything else, the acid stops allicin and tones down the "heat" of the garlic. Second: scrape the inside of the eggplant skin with a spoon; all that super browned flesh clinging to the skin is where the smoky flavor is!
Basically eggplant (or talong as we call it in PH overseas it’s called aubergine). We also roast it and mix it with scrambled egg to make tortang talong or omelette eggplant. Maybe you can cook it Sir Andy.
He already made that. With lumpia queen's recipe
You're a great chef cause you respect all the cultures of the world!
Fire roasted eggplant is highly highly underrated ❤
And smoked!
You mean aubergine
it’s not that healthy
@@marklee2588 actually you are correct.
I grew up eating eggplant made similarly to Andy's method. I didn't learn it wasn't "healthy" until last decade or so.
@@marklee2588It's very healthy but yes it can be over eaten. It depends on the person. It's like potatoes. You don't want to eat the green sprouts because they can cause poisoning but... When was the last time you heard of that, so you still eat potatoes and if you're afraid to eat them then what do you eat that's healthier? Anything?
Andy is going to be a chef who can literally make every staple dish / side dish from any cuisine. So much respect. ❤
Looks amazing, Andy!
Can we plz see a few of your personal favorite dishes?
Buy his cookbook
@@jaypruitt8639I’ve ordered his cookbook. Expected ship/receive date for the US is either August or September. Ids still love to see him prepare some of his favorites.
Delicious Thank you for sharing chef Andy have a blessed day stay safe and healthy. 😋😋😋🙏❤😋❤🙏
please make "kinilaw na talong" a filipino dish. using a grilled eggplant.
Hahaha so batoy the translate to English button like this is English bai
What was the point of putting it in the strainer? Love your cooking!❤
Literally the first time I’ve ever seen the 🍆 emoji actually mean an eggplant 😂
Great work, Chef!
Is it, though?
I mean... He said he *really* likes it
😂 yeah right
@@B-Meister😂😂
I love baba ghanoush! Thanks for showing how easy it is to make. 🙂
I’d like to take a moment appreciate how clean that grill is. Respect
After you roast it and scoop out the inside, you should leave it in the strainer for a bit to drain the excess liquid. Makes for a much better texture. Love your stuff!
Looks good, in India Maharashtra we call it vangaicha bharit, it has chilli powder cumin powder peas with garlic and coriander.
You know it is Indian if it has chili and cumin in the recipe. 😂 My Indian roommate used to put chili on yoghurt… like wow, I had never seen that before.
It is all over India
Omg I am so glad to see you making a dish from Syria thank you!
We have it in Egypt as well ❤️
I love roasting slices of eggplant, then mashing. Less water, and the flavor is wonderful!
a million way to cook eggplant/aubergine.... all are delicious and tasty. My favorite vegetable!
In Romania, we have a special wooden knife/cleaver for cutting eggplants when making eggplant salads, because, metal makes the eggplant taste bitter, so wood is a good solution to this problem, because it doesn’t interfere with its taste and texture🇷🇴👍🏻
We have something similar in Armenia and its called eggplant caviar.
We also add fire-roasted tomatoes, peppers, sauteed onions and fresh herbs
That’s exactly like the Bharta in a dish called “Litti Chokha” in the Indian state of Bihar. Like, the exact recipe.
THANKS FOR SHARING THE INGREDIENTS
Looks great!! If you didn't have a barbecue on hand, could you just char the eggplants on a stove?
Cut them in half, score the flesh, (don’t pierce the skin though) rub oil s+p and roast face down
You can absolutely do it on a stove. That's the main method we use when making this dish.
Yep
Its more tasty when its roasted over charcoal, it imparts a much yummier smokey taste. We have a dish called ensaladang talong (eggplant salad) which uses either boiled or grilled eggplant with tomatoes, onions, coriander and semi riped mangoes (crunchy) and its served as a side dish but maybe it could be done like a dip too.
@@andy_cooksthis looks delicious!🙈
Hi chef ✋, I just wanted to know that while making chocolate can we replace Sugar from freshly prepared Sugarcane juice...??
Andy: ‘flips eggplant with tongs instead of wooden sticks’
Armchair experts: *THATS NOT BABA GHANOUSH!!*
Hey thank you for your amazing videos, just wanted to tell you that this dish is called mutabal not baba ganouch and mutabal is a dish made from Baba ganouch.
Baba ganouch is a very similar dish but it has no tahini so it’s roasted egg plant with 🫑 and tomatoes،garlic,lemon.
Just wanted to give this small comment and it’s okay to call this dish mutabal as many people do
Ooohhhh baba guanoush! One of my favourites ever. I was busy celebrating the Matilda’s win I nearly forgot to check my phone for your upload lol. But I remembered so here it is:
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
GO TILLIES!! 💪💪💪
Did we win 🎉🎉
Love the dedication
@andy_cooks can you make a mexican dish called mole I've never seen you make a Mexican dish thanks in advance
Is this a confirmed recognition of the perseverance?
We have something similar in the eastern part of india, called begun pora which literally means fire roasted eggplant. The eggplant is fire roasted and after discarding the charred skin the mashed eggplant is mixed with salt, finely chopped onion, green chillies, salt and raw mustard oil( this is the most important ingredient as this imparts an unique flavour and the pungent smell of mustard oil gives a kick) and chopped fresh coriander. This is served with hot steamed rice.
শীতকালে বেশী ভালো লাগে।
As a lebanese person. I can confirm this is legit
Including the lemon zest?… 🧐
lemon zest is not legit , helloooooo ???!!!!!!
Dude. Just because your lebanese doesnt mean you can or not say if this is good/legit because Andy is probably a way better cook than you.
@@auto724 as a person who also has a national dishes what i eat as long as i can remember on a daily basis, he absolutely can. also relax and stop being fanboy, no one insults your Andy
Love it! Amazing! Sometimes I add a little bit of liquid smoke to amp up the flavor. Thanks Andy!
Never heard of this dish but it looks AMAZING! 😮
Day 38 of asking Andy to make Lao Sausage (Sai Oua) for Saeng PLEASE 🇱🇦
Aight I gotta go watch and support Arsenal to win against Forest now ⚽️
Request this via his website ;)
Bring it!!! ❤❤❤ baba ghanoush!!! 😋
Tastes even better with tomatoes on a side
My favorite 😍 😋
Surprised he didn't make the tahini from scratch 😂
Looks delicious 😋
It's not canned tahini! It's homemade tahini!
That's happened! Andy made this dish!
I absolutely fall in love with that dish when I was living in Malaysia. Thanks
No one will know how i got this many likes
😂
In my country there are 2 curries with smoked eggplant.
1. Fry with egg (duck egg) that smoke eggplant.
2. Make Salad with sliced onions with peanut oils and a pinch of salt.
You should try it Andy.
Omg that looks incredible I watched this over and over
Thank you for always attaching the recipe
Divided by countries, united by food. There r so many countries out there who have similar recipe to this.❤
Was is coriander or parsley at the end? 😊
Well done. A trick is to leave it overnight in the fridge after preparing the dish. The flavor is amplified.
Love baba ghanoush...Aka Chokha in the eastern province of Bihar in India! Eaten with earthen oven baked hard bread balls called Litti. Delicious!
I'm American Lebanese. you did an excellent job. 👍🌺
This is motabal . Baba ganosh is made with tomatoes, bell peppers and pomegranate.
Both are delicious.. also there's a dish called "mokhabas"which translate to mashed ..very few people know about .it's similar to motabal we add to it laban(goat's milk yogurt) and we top it with ground meat and parsley and pine nut.
In Maharashtra, we do it with a local Egg plant...diced onion, green chilli, finely chopped garlic, pinch of salt and sugar, tempered with oil, asitophodia and muster seeds and garnished with roughly chopped fresh coriander leaves and grated fresh coconut.
One of the best dishes in ME cuisine.
Whats the ingredients after the lemon zest and garlic? Really want to make this! ☺️
Oh my gosh, thank you for reminding me how much I love to make Babaganoush.... Subbed
And buying a couple of eggplants tomorrow =)
You are just amazing, your cooking is so inspirational ❤😋👌👌
U strained the oil only to add more oil ?
Hey Andy, love your videos and would follow along, if you would kindly add the ingredients you use to the vid?
Quantity is less important, but the powdered spices I need names of! ❤
The return of MXC favorite Baba Ghanouch!
So what did u put in it.....what was in tbe jar??
Love you vedeos but would kindly put the ingredients you on screen so we follow and make our self all your food absolutely delicious ❤
The recipe is in the description.
I was following knowing what you put in the recipe but as soon as you added dry ingredients etc then I my interest stopped. Please say the recipe as you prepare and the amounts. 🌻
Nice food 🍱 it’s sooo good^^
Delicious 🤤
In Maharashtra it is called Vangyache bharit.
And the recipe changes every few miles away.
Here is coastal area people would add coconut milk and choppped onion to it.
In hilly areas, it is relished red chilli and garlic.
And in flat lands people add peanut powderr and spring onion with chilli then to be eaten with curd.
Any ways..the well roasted brinjal is tasteful treat with any kind of bread.
Try stuffing and roasting the eggplant with the garlic, so much more tastier 😊
Hey Andy, wouldnt hurt just putting a quick list of ingredients in the vid description. Dont even need to say how much, just what it is. That will make it so much easier for us to replicate.
The entire recipe is in the description.
@@theoriginalbridgetconnors I watched it on mobile and checked the description and it wasnt there. Now it is.
@@Driblus Hm. I watched it on mobile as well. Wonder why I got it and you didn't until now.
Israeli Cheaper and quicker version that is no less yummy
Wrap in tin foil, Rost on gas stove top and flip when its soft on the bottom
Unwrap and drain some of the liquid, keep some of the charred skin, add tahini, black pepper, salt, parsley and frash garlic if youre into that, than do a whisking and mashing motion with a fork (no need for all that chopping before if the eggplant is well cooked) sprinkle some more parsley and olive oil on top
Extra points if you keep the top greenish and conected, easy to plate nicely and has a bit more body than a thinly chopped version
You're the man! i wish you would tell us what seasoning you use... just sayin :)
HI, anyway I can get a copy of the ingredients? I can't figure out a couple of them. Thanks. I love egg plant.
Love your vids bro but maybe consider making the noise softer those cuts and slams bang too hard
Hi from Trinidad 🇹🇹 we call ours eggplant choke. We add garlic, onions, hot pepper, salt, with or without the oil. Love your videos, do you have a link on UA-cam that I can view?🇹🇹🇹🇹🇹🇹🇹🇹
My favorite dip!!! Thank you!
❤🎉anything YOU make chef Andy is delicious!!
Ay ay ay😋
I had this once and it tasted funky is thar normal? Or did I get a bad batch?
So happy you made it with Tahini and not Mayonnaise (like they make it in USA). Tahini is much healthier. You can use the empty half of the eggplant as a plate.
I live in the USA and I have NEVER had baba ganoush made with mayonnaise!
Bravo.. Traditional Lebanese baba ghannouj👍
Love love love your videos(and you!) sooo much but you never say what you’re using (or how much) is there a full website or cookbook or tutorial I don’t know about??
In the description there's the detailed recipe with ingredients
Baba ganoush is my all time favorite dip. I spread it on sandwiches sometimes, too. Your version has my mouth watering
Your recipe looks "dank AF"...
We have similar dish just chili oil except just oil in bengali cuisine of India. It is called BegunPora. ❤. My favorite
Mouth watering Chef
i got a great suggestion for next short video. you should try make Ajvar, best dip made in the balkans, you can eat with bread and fetta,mix with scamble eggs!
In Greece we also have something very similar called "mellitzanosalata" (aubergine salad). With also tomatoes and hot peppers, also the consistency is "chunkier" since we don't put it through a sieve. And it is the best thing during the summer.
Fun fact: there are two varieties of the dip, the traditional from Mount Athos and the more modern with Mayo.
Greek version is always the best!!
Yummy yummy ! I so loooove eggplant 🍆
Baba ghanoush is the same wlbut without tahina.. You do the same and you add tomato cubes, green pepper cubes and onion cubes.... What you have made is called eggplants with tahina in Syria... Thanks chef 💞💞💞💞
Ok but that's not actually baba ghnosh
You need to pan fry it with eggs
Or add yogurt and in that case it's called mtabal
But it's actually so good
In Romania we mix it with caramelized onions, homemade mayo and lemon juice 🤤 Good job Andy,!!
So easy if you can share the ingredients.
Brinjal is there..... And??????????
Love it😊
Use two forks to shred the strands in a work bowl instead of chopping the eggplants up. And add some mayo for additional flavor. Great cook!
I couldn't tell if you got rid of the eggplant water. Love your videos, just want to know cause this looks delicious!
I did, thanks for watching them!
Thanks! Your videos simplify complicated cooking for the masses. Much appreciation for them.@@andy_cooks
Chef, can you create a video on ideas for a lemon after you use the zest? I feel like the whole lemon goes to waste in a couple days if you don't use it.
Yes!! I second this request.
Grate the rind and zest dry it in the sun and sore in a sterilise jar for desserts and cakes , salads with evo....try it and thank me later....
So dry the lemon in the sun? Do I slice it or just leave it full?@@jacquuelinesimpson191
Better with fresh pomegranate as well. I would have added Greek yogurt as well to the mix
I really love to eat eggplant❤❤❤so yummy❤❤❤
My favorite 💓
How far ahead could you make it? Or how long does it store for?
It's absolutely delicious...so easy to make...and hilarious to say out loud.
You must try bengan bharta dish from India kind of similar but definitely Indian dishes have edge over other
Usually these videos say "So simple to make" and take 20 steps
I audible went
"Wow, that was fucken simple." Looks pretty good too, good shit dude.
looks amazing!
next time add some chickpeas, really takes the dish to the next level