Description
Mutabal, also spelled “moutabal” or “muttabal”, is a traditional Syrian and Lebanese recipe. It’s a mixture of roasted eggplant, tahini, garlic, olive oil, salt, and lemon, used as a dip.
Ingredients
Scale
- 2 large eggplants
- 1/2 teaspoon salt or as needed
- 2 tablespoon tahini paste
- 4 tablespoons yogurt
- Juice of 1 lime
- 2 garlic cloves ( minced)
- 1/4 teaspoon cumin powder
- 1 tablespoon parsley ( chopped)
- 1/2 teaspoon sumac
- Pomegranate seeds and olives, to serve
- Olive oil , for drizzling
Instructions
- Preheat your oven to 350°F ( 175°C). Line a baking sheet with parchment paper.
- Wash and pat dry eggplants. Using a fork, pierce a few times to vent. This helps to prevent eggplants from exploding.
- Bake for 45-60 minutes or until tender and the skin is charred and wrinkly. Remove from the oven and allow to cool down for 10 minutes.
- Peel off the skin and mash it with a fork.
- Mix together yogurt, tahini, lime juice, garlic, cumin powder and salt in a small bowl.
- Add the mixture to the mashed roasted eggplants and mix to combine.
- Spread the dip on the plate, top with olives, pomegranate seeds and parsley. Sprinkle with sumac and drizzle with olive oil.
- Serve with pita bread or veggies. Enjoy!
Equipment
Notes
- You can roast eggplants on open flame over your stove or in oven.
- For a smooth dip, use the blender.
- Prep Time: 5 min
- Cook Time: 45 min
- Category: Dips
- Cuisine: Middle Eastern
Nutrition
- Calories: 106kcal
- Sugar: 6g
- Sodium: 12mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 1mg