Description
Enjoy creamy and smoky Mutabal made from roasted eggplants! Try this easy recipe today and elevate your appetizer game!
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 (or more to taste)
- 1 tablespoon chopped flat-leaf parsley
- ½ teaspoon smoked paprika
- Optional: 2 tablespoons lightly toasted pine nuts or pomegranate seeds
Instructions
- Preheat your oven or air fryer to 400°F (200°C). Cut the eggplants in half lengthwise, score their flesh, drizzle with olive oil and sprinkle with salt. Roast for about 30 minutes in the oven or 20 minutes in an 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, olive oil, garlic, and salt. Blend until creamy and adjust seasoning if desired.
- Transfer the Mutabal to a serving bowl, drizzle with olive oil on top, and garnish with pine nuts or pomegranate seeds and parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 30g
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg