Description
Mutabal is a delightful Middle Eastern eggplant dip that captivates with its rich, smoky flavor and creamy texture. This easy-to-make spread combines roasted eggplants with tahini, lemon juice, and garlic, creating a harmonious blend of nutty and tangy notes. Perfect as an appetizer or part of a mezze platter, Mutabal pairs beautifully with warm pita bread, fresh vegetables, or even as a unique sandwich spread. With its plant-based ingredients, this dish is not only delicious but also nutritious, making it an excellent addition to any gathering or quiet night at home.
Ingredients
Scale
- 2 eggplants
- ¼ cup tahini
- ¼ cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- ¾ teaspoon salt
- Optional garnishes: pine nuts or pomegranate seeds, parsley
Instructions
- Preheat your oven or air fryer to 400°F (200°C).
- Cut the eggplants in half lengthwise, score the flesh with a knife, drizzle with olive oil and sprinkle with salt. Roast in the oven for about 30 minutes or air fry for about 20 minutes until tender.
- Allow the eggplants to cool slightly before scooping out the flesh.
- In a food processor, combine the roasted eggplant flesh, tahini, Greek yogurt, lemon juice, olive oil, garlic, and salt. Blend until creamy; adjust seasoning if necessary.
- Serve in a bowl drizzled with olive oil and garnished with pine nuts or pomegranate seeds and parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking/Air Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 1g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg