Traditional Mutabbal Roasted Eggplant Dip
Learn to make healthy vegan Mutabbal. Our easy vegetarian Middle Eastern dip recipe features smoky eggplant, lemon, garlic & spices.
- 1 Large Eggplant
- 4 Garlic Cloves
- 3 tbsp Tahini
- 1 Lemon juice and zest
- 1/2 tsp Kosher Salt
- 1 tbsp Olive Oil
- 1/4 tsp Sumac
- 1 tbsp Pine Nuts garnish
- 1 tbsp Parsley garnish
- Cracked Pepper garnish
Begin by roasting the eggplant by placing it directly over the fire on a gas stove. Roast it for approximately 15 minutes by turning it from side to side until it’s black and the interior is soft and tender.
Once the eggplant has finished roasting, peel off the skin, and add to the jug of a blender.
Add minced garlic, salt, juice/zest of a lemon and tahini and blitz until smooth.
Serve by drizzling a glug of good quality olive oil, and sprinkle with sumac, pine nuts and parsley. Serve warm with pita.
Calories: 149kcal | Carbohydrates: 11.8g | Protein: 3.7g | Fat: 11.3g | Saturated Fat: 1.5g | Sodium: 307mg | Potassium: 359mg | Fiber: 5.7g | Sugar: 4g | Calcium: 69mg | Iron: 2mg