Mutabal
Servings: 4 people
- 2 (2 eggplants) eggplants
- ¼ cup (60 grams) tahini
- ¼ cup (60 grams) Greek yogurt
- 2 tablespoons (30 grams) lemon juice
- 1 tablespoon (13 grams) extra virgin olive oil
- 1 clove (1 clove) garlic
- ¾ teaspoons (1 teaspoon) salt or more to taste
GARNISH WITH
- 1 tablespoons (2 pinches) flat-leaf parsley chopped
- ½ teaspoon (2 pinches) smoked paprika
- 2 tablespoons (2 tablespoons) pine nuts lightly toasted on a pan, or pomegranate seeds
- Preheat oven or air fryer to 400°F or 200°C.Cut 2 eggplants in half lengthwise, score their flesh with a knife, season with a drizzle of olive oil and a pinch of salt, and bake until very tender.Oven about 30 minutes. Air fryer about 20 minutes.Let cool down slightly, then scoop out the flesh.
- To a food processor, add the roasted flesh of the eggplants, ¼ cup tahini, ¼ cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon extra virgin olive oil, 1 clove garlic, and ¾ teaspoons salt.Pulse a few times until creamy, then taste and adjust for salt and lemon juice.
- Transfer mutabal to a serving bowl, spread it with a spoon, and drizzle with extra virgin olive oil.Optionally garnish with 2 tablespoons pine nuts or pomegranate seeds, 1 tablespoons flat-leaf parsley or mint, and a ½ teaspoon smoked paprika or sumac.
Nutrition information is an estimate for 1 serving of mutabal out of 4 servings.
TIP FOR AUTHENTIC SMOKY FLAVOR
For a more intense and authentic smoky flavor, you can cook one eggplant on the open flame of your gas stovetop or grill.
To do this, pierce the eggplant with a fork then char it on the open flame of your gas stove top or on a grill.
Turn it often and cook until its skin blisters and the flesh is tender.
Let cool for 10 minutes, then scrape the peel away with a paring knife until you are left with the flesh.
Add the flesh to food processor with the other roasted eggplant.
SUBSTITUTIONS
Fat-free Greek yogurt: substitute full-fat Greek yogurt, plain yogurt, or unsweetened non-dairy yogurt.
Extra virgin olive oil: substitute regular olive oil.
Parsley: substitute fresh mint.
Pinenuts: they are optional. Substitute pomegranate seeds, dukkah, or za'atar.
STORAGE
Make ahead: Mutabal is excellent for meal prep because it keeps well for days.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Take it out of the refrigerator at least 15 minutes before serving, as its best consumed at room temperature.
Freezer: You can freeze mutabal for up to 3 months. Thaw slowly in the refrigerator over several hours.
SUBSTITUTIONS
Fat-free Greek yogurt: substitute full-fat Greek yogurt, plain yogurt, or unsweetened non-dairy yogurt.
Extra virgin olive oil: substitute regular olive oil.
Parsley: substitute fresh mint.
Pinenuts: they are optional. Substitute pomegranate seeds, dukkah, or za'atar.
STORAGE
Make ahead: Mutabal is excellent for meal prep because it keeps well for days.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Take it out of the refrigerator at least 15 minutes before serving, as its best consumed at room temperature.
Freezer: You can freeze mutabal for up to 3 months. Thaw slowly in the refrigerator over several hours.