5 from 3 votes
Mutabal
Who knew roasted eggplant could transform into something so rich, velvety, and delicious?
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
servings
Calories:
143 kcal
Course:
Appetizer
Cuisine:
Middle Eastern
Ingredients
- 1 eggplant large
- 2 tablespoons tahini paste
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 2 tablespoons Greek yogurt
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- parsley optional for garnish, fresh
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Pierce the eggplant with a fork multiple times and place on a baking sheet.
- Roast in the oven for about 40 minutes, or until the skin is charred and the flesh is soft.
- Remove from oven and let cool. Peel off the charred skin and discard.
- In a mixing bowl, combine the roasted eggplant flesh with tahini, lemon juice, minced garlic, Greek yogurt, and salt. Mash together until smooth.
- Transfer the mixture to a serving dish, drizzle with olive oil, and optionally garnish with fresh parsley.
- Serve with pita bread or fresh vegetable sticks.
Cup of Yum
Nutrition Information
Calories
143kcal
(7%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Cholesterol
0.4mg
(0%)
Sodium
299mg
(12%)
Potassium
317mg
(7%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
32IU
(1%)
Vitamin C
5mg
(6%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 143
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 299mg | 12% |
| Potassium | 317mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.