Nut-Free Aubergine Mutabal
Discover the rich, smoky flavors of this Nut-Free Aubergine Mutabal, a delightful twist on the traditional Middle Eastern favorite. Perfect for nut-free eaters, this creamy eggplant dip is made with oven-roasted aubergines, earthy tahini, vibrant lemon juice, and a hint of cumin for a bold yet balanced taste. The fluffy texture is achieved by blending the roasted aubergine flesh with garlic and olive oil, creating a silky spread that pairs wonderfully with warm pita or crunchy vegetable sticks. Finished with optional garnishes like fresh parsley and pomegranate seeds, this easy-to-make recipe is ready in under an hour and ideal for sharing at gatherings or enjoying as a healthy snack. Explore this nut-free, dairy-free, and vegan option for a fresh addition to your appetizer repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley (optional, for garnish)
- 2 tablespoons pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper.
Prick each aubergine several times with a fork to allow steam to escape and prevent them from bursting.
Place the aubergines on the prepared baking sheet and roast for about 40 minutes, turning them halfway through, until the skin is charred and the inside is soft.
Once baked, remove the aubergines from the oven and let them cool slightly until you can handle them.
Peel the skin off the aubergines and place the flesh in a fine-mesh sieve to drain off excess liquid for about 5 minutes.
In a blender or food processor, combine the drained aubergine flesh, tahini, lemon juice, garlic cloves, olive oil, salt, and ground cumin.
Blend the ingredients until smooth and creamy. Taste the mixture and adjust seasoning if necessary.
Transfer the mutabal to a serving bowl and drizzle with a little more olive oil.
Garnish with chopped fresh parsley and pomegranate seeds, if using.
Serve with warm pita bread or fresh vegetables for dipping.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 39.6 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3610 mg | 278% | |
| Iron | 16075.8 mg | 89310% | |
| Potassium | 2659 mg | 57% | |
*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.
