Low Carb Aubergine Mutabal
Delight in the smoky, creamy flavors of this **Low Carb Aubergine Mutabal**, a healthier twist on the classic Middle Eastern dip. Made with roasted aubergines (eggplants) for a rich and velvety base, this keto-friendly recipe is perfectly balanced with nutty tahini, zesty lemon juice, and a hint of garlic and cumin. With just a handful of wholesome ingredients, it’s an easy-to-make appetizer or snack that’s low in carbs but high in flavor. Serve it with fresh vegetable sticks or low-carb crackers for a guilt-free treat, or add it as a flavorful side to your favorite Mediterranean dishes. Ready in under an hour, this simple yet satisfying dip is perfect for meal prep or sharing at your next gathering. The optional garnish of smoked paprika and fresh parsley adds a beautiful finishing touch!
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 0.5 teaspoon smoked paprika (optional, for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Wash the aubergines and pierce them several times with a fork all over their surface to prevent bursting during roasting.
3. Place the aubergines directly on the oven rack or on a baking sheet lined with parchment paper.
4. Roast for 40-45 minutes, turning occasionally, until the skin is wrinkled and the flesh is soft.
5. Remove the aubergines from the oven and let them cool slightly until they can be handled.
6. Slice open the aubergines and scoop out the flesh, discarding the skins.
7. Transfer the aubergine flesh to a food processor along with the tahini, lemon juice, minced garlic, olive oil, ground cumin, salt, and black pepper.
8. Blend the mixture until smooth, stopping occasionally to scrape down the sides of the food processor.
9. Taste and adjust the seasoning with more salt or lemon juice as needed.
10. Transfer the mutabal to a serving dish. Drizzle with a little extra olive oil and garnish with fresh parsley and smoked paprika if desired.
11. Serve immediately with vegetable sticks or low-carb crackers, or refrigerate for up to 2 days.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 36.0 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3600 mg | 277% | |
| Iron | 16075.7 mg | 89309% | |
| Potassium | 2617 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
