Mutabal Recipe ( Roasted Eggplant Dip)
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.
Servings: 4
Equipment
Ingredients
- 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!
Notes
- You can roast eggplants on open flame over your stove or in oven.
- For a smooth dip, use the blender.
Nutrition
Calories: 106kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 12mg | Fiber: 5g | Sugar: 6g