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–+ servings

Mutabbal / Moutabal

A creamy eggplant dip, similar to Baba Ghanoush but often creamier.
Print Recipe
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants roasted
  • 2 cloves garlic minced
  • ¼ cup tahini
  • ¼ cup lemon juice freshly squeezed
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 1 tablespoon parsley chopped, for garnish

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Roast the eggplants in the oven for about 30 minutes until they are soft and the skin is charred.
  3. Let the eggplants cool, then peel off the skin.
  4. In a blender, combine the roasted eggplants, minced garlic, tahini, lemon juice, and olive oil. Blend until smooth.
  5. Season with salt and pepper to taste.
  6. Transfer to a serving dish and garnish with chopped parsley.

Nutritional Value

Calories: 150kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 200mg | Potassium: 400mg | Fiber: 5g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

Keywords

Appetizer, Dip, Eggplant
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