Description
Mutabal is a delectable Middle Eastern eggplant dip that stands out with its smoky flavor and creamy texture. Perfect for any gathering or as a casual snack, this dip combines roasted eggplant with tahini and yogurt to create a rich yet refreshing appetizer.
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 teaspoons salt
Instructions
- Preheat your oven or air fryer to 400°F (200°C). Cut the eggplants in half lengthwise and score their flesh with a knife. Drizzle with olive oil and sprinkle with salt. Roast for about 30 minutes in the oven or 20 minutes in the air fryer until tender. Allow to cool slightly.
- Scoop out the roasted eggplant flesh and add it to a food processor along with tahini, Greek yogurt, lemon juice, olive oil, garlic, and salt. Pulse until creamy and smooth.
- Transfer the dip to a serving bowl, drizzle with extra olive oil, and garnish with toasted pine nuts or pomegranate seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg