Description
A velvety eggplant dip with smoky notes, creamy tahini, and bright lemon juice, perfect for gatherings or cozy nights.
Ingredients
Scale
- 1 large eggplant
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt to taste
- Olive oil for drizzling
- Chopped parsley for garnish
- Pomegranate seeds for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prick the eggplant several times with a fork and place it on a baking sheet.
- Roast the eggplant for 30-40 minutes until the skin is charred and the flesh is soft.
- Remove the eggplant from the oven and let it cool slightly. Scoop the flesh into a mixing bowl.
- Add tahini, lemon juice, minced garlic, and salt to the eggplant flesh.
- Mash everything together until creamy. Adjust seasoning to taste.
- Transfer Mutabal to a dish, drizzle with olive oil, and garnish with parsley and pomegranate seeds. Serve warm or at room temperature with pita bread.
Notes
Serve with warm pita bread or crisp crackers. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg