Description
Indulge in the rich and smoky flavors of Mutabal, a delightful Middle Eastern eggplant dip that elevates any gathering. This creamy concoction blends roasted eggplants with tahini and Greek yogurt, creating a velvety texture that is both satisfying and healthy. Perfect as an appetizer or snack, Mutabal is versatile enough to serve with pita bread, fresh veggies, or as a spread on sandwiches. Its unique combination of nutty and tangy flavors makes it an irresistible addition to any mezze platter. Easy to prepare, this dip is sure to impress your guests while offering a nutritious option for everyone to enjoy.
Ingredients
- 2 eggplants
- ¼ cup tahini
- ¼ cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- Salt to taste
Instructions
- Preheat the oven or air fryer to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle with olive oil and sprinkle salt. Roast for about 30 minutes in the oven or 20 minutes in the air fryer until tender. Let cool slightly before scooping out the flesh.
- In a food processor, combine the roasted eggplant flesh, tahini, Greek yogurt, lemon juice, extra virgin olive oil, garlic, and salt. Pulse until creamy and adjust seasoning as needed.
- Transfer to a serving bowl, drizzle with more olive oil, and garnish with toasted pine nuts or pomegranate seeds and parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 30g
- Calories: 70
- Sugar: 1g
- Sodium: 125mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Choose firm, glossy eggplants for the best flavor. For a vegan version, substitute Greek yogurt with plant-based yogurt or additional tahini. Experiment with spices like cumin or smoked paprika for added depth.