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Mutabbal
Enjoy a simple and delicious Mutabbal recipe, a Middle Eastern eggplant dip that is perfect with pita bread or as a side dish. A healthy, flavorful, and easy-to-make treat.
Course
dips
Cuisine
Middle Eastern
Keyword
eggplant, tahini
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Calories
123
kcal
Author
Corrie
Ingredients
1
large eggplant
⅓
cup
tahini
2
cloves
garlic
minced
3
tablespoons
lemon juice
2
tablespoons
olive oil
Salt and pepper
to taste
Instructions
Preheat your oven to 400°F (200°C). Pierce the eggplant with a fork and roast for 40-45 minutes, or until soft.
Allow the eggplant to cool, then peel off the skin and discard.
In a food processor or blender, combine the roasted eggplant, tahini, garlic, lemon juice, and olive oil. Blend until smooth.
Season with salt and pepper to taste, and serve with a drizzle of olive oil on top.
Notes
Roast the eggplant for a smoky flavor and soft texture.
Use a food processor or blender to achieve a smooth, creamy consistency.
Adjust the amount of garlic and lemon juice to suit your taste preferences.
If the dip is too thick, add a bit of water to thin it out.
Taste and adjust the seasoning with salt and pepper before serving.
Nutrition
Calories:
123
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
6
g
|
Sodium:
5
mg
|
Potassium:
73
mg
|
Fiber:
1
g
|
Sugar:
0.2
g
|
Vitamin A:
9
IU
|
Vitamin C:
4
mg
|
Calcium:
21
mg
|
Iron:
1
mg