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Mutabbal (Eggplant Dip)
This delicious, Middle Eastern garlicky eggplant dip called Mutabbal, or Moutabal, is easy to make and perfect for party platters, or even as a sandwich spread.
Prep Time
10 mins
Cook Time
10 mins
Total Time
39 mins
Servings: 6
Calories: 106 kcal
Course:
Appetizer
Cuisine:
Middle Eastern
Ingredients
- 1 large eggplant 1.5 - 2 pounds
- ¼ cup Tahini
- 3 garlic cloves
- 1 lemon juice of
- ½ teaspoon salt
- 1 tablespoon olive oil extra virgin
- pomegranate seeds, parsley, olive oil optional for garnish
Instructions
- Preheat oven to 400° Line a baking sheet with parchment paper
- Cut the eggplant in half lengthwise and put the halves cut side down on the baking sheet.
- Roast the eggplant for 20 minutes, or until it's fork tender, then put it under the broiler for a further 5 minutes.
- When the eggplant is cool enough to handle, scoop the flesh from the skins with a spoon.
- Put the eggplant flesh along with tahini, garlic, lemon juice and salt in a food processor. Pulse until the mixture is creamy, or until you get the texture you like.
- Garnish with parsley, pomegranate arils, and olive oil.
- Serve with pita, chips, or raw vegetables for dipping.
Cup of Yum
Notes
- To make a spicy dip, roast 1-3 chili peppers along with the eggplant, and include those with the rest of the ingredients.
- For an even creamier dip, add ¼ cup of Greek yogurt, or to keep it vegan, use non-dairy yogurt or sour cream.
- You can change the garnish. I used a drizzle of olive oil, some pomegranate arils and fresh parsley. Other options for garnishing your mutabbal are toasted pine nuts, fresh mint, sumac, cayenne pepper, paprika, black pepper, or chili flakes.
- To store your aubergine dip, put it in a sealed container and keep it in the fridge for 2-3 days.
- You can freeze this recipe in an airtight container for a couple of months. Thaw in the fridge when you're ready to use it. Freezing can result in a bit of separation, and you may need to whisk it back together before serving.
Nutrition Information
Serving
1g
Calories
106kcal
(5%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Sodium
199mg
(8%)
Potassium
252mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
28IU
(1%)
Vitamin C
12mg
(13%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 106
% Daily Value*
| Serving | 1g | |
| Calories | 106kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 199mg | 8% |
| Potassium | 252mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.