Mutabal (Roasted Eggplant Dip)
Mutabal is one of the most well-known, easy-to-make Middle Eastern eggplant dip dishes. It is delightfully creamy and has a rich texture! Serve it with pita bread or tortilla chips.
Servings: 5 servings
Calories: 105kcal
Equipment
- Measuring spoons
- Measuring cups
- Baking pan
Ingredients
- 2 large eggplants
- 2 tablespoon tahini
- 2 cloves garlic , minced
- 4 tablespoon yogurt
- ½ teaspoon salt
- 1 lime juice
- ¼ teaspoon cumin powder
To Garnish
- 1 tablespoon pomegranate seeds
- 1 teaspoon olive oil
- 1 tablespoon parsley , chopped
Instructions
- Preheat the oven to 180C / 350F and line a baking sheet with baking parchment.
- In a small mixing bowl, mix together tahini, yogurt, garlic, lime juice, cumin powder, and salt, then set aside.
- Peel off the skin of eggplant, then slice it, then add into the baking sheet, brush with oil on both sides.
- Bake for 50-55 minutes or until tender and soft.
- Take the eggplant out of the oven and allow it to cool down for 5-10 minutes.
- Mash the eggplants using a fork.
- Add the yogurt mixture to the mashed eggplant, mix until combined.
- Transfer the dip into the serving plate, top with pomegranate seeds, parsley and drizzle with olive oil.
Notes
When buying eggplants, seek medium-sized eggplants that are uniform in size and avoid the enormous ones because they are bitter. Choose eggplants that have lustrous, silky skin and avoid any that have bruising.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 247mg | Potassium: 497mg | Fiber: 6g | Sugar: 8g | Vitamin A: 134IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg