Mutabbal Eggplant Salad
Smoky, creamy, and packed with bold Middle Eastern flavors, Mutabbal Eggplant Salad is a must-try dish for any mezze lover. This authentic recipe transforms roasted eggplants into a luscious dip, blended with rich tahini, zesty lemon juice, and a hint of garlic for a perfectly balanced taste. For an extra layer of depth, opt for charring the eggplants over an open flame to infuse a delightful smokiness. Finished with a drizzle of olive oil and an optional garnish of vibrant pomegranate seeds and fresh parsley, this irresistible spread is perfect served with warm pita bread or crisp veggies. Easy to make and naturally vegan, Mutabbal is a star player in any Middle Eastern-inspired feast or appetizer platter.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons tahini (sesame paste)
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon ground cumin (optional)
- 2 tablespoons pomegranate seeds (optional, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and pierce them several times with a fork to prevent them from bursting while roasting.
Place the eggplants on a baking sheet and roast in the oven for 35-40 minutes, or until the skin is charred and the flesh is soft. Alternatively, you can char the eggplants directly over an open flame for a smokier flavor, turning occasionally.
Remove the eggplants from the oven or flame and let them cool slightly.
Once cool enough to handle, peel the skin off the eggplants and discard. Place the soft flesh in a bowl.
Mash the eggplant flesh with a fork or blend it briefly in a food processor, depending on your desired texture.
In a small bowl, combine the tahini, lemon juice, minced garlic, salt, and optional ground cumin. Mix well until smooth.
Add the tahini mixture to the mashed eggplant and stir until fully combined.
Drizzle the olive oil over the top and gently mix it in.
Transfer the Mutabbal to a serving dish, spread it out slightly, and drizzle additional olive oil on top. Garnish with pomegranate seeds and fresh parsley, if desired.
Serve the Mutabbal with warm pita bread, fresh vegetables, or as part of a Middle Eastern mezze platter.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 31.9 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2419 mg | 51% | |
*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.
