Whole30 Aubergine Mutabal
Elevate your appetizer game with this Whole30 Aubergine Mutabal, a smoky and creamy Middle Eastern dip that's both nutritious and bursting with flavor. Made from roasted aubergine (eggplant), velvety tahini, zesty lemon juice, and aromatic cumin, this recipe is crafted to align perfectly with Whole30 guidelines. The key to its signature taste lies in the charred aubergines, which create a deep smokiness that pairs beautifully with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika. With its simple ingredients and wholesome preparation, this mutabal comes together effortlessly in under an hour and is perfect served with crunchy vegetable sticks or compliant Whole30 crackers. Whether you're hosting a gathering or preparing a healthy snack, this dish is a delicious and guilt-free indulgence with authentic flavors you'll crave again and again.
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Recipe Information
Ingredients
- 2 medium aubergines (eggplants)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic cloves
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoons ground cumin
- 0.5 teaspoons sea salt
- 0.25 teaspoons smoked paprika
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 220°C (430°F).
Pierce the aubergines several times with a fork, then place them on a baking sheet lined with parchment paper.
Roast the aubergines in the oven for 35-45 minutes or until the skin has charred and the aubergines are tender. Rotate them halfway through cooking for even charring.
Once roasted, remove the aubergines from the oven and allow them to cool slightly.
Carefully peel the skin off the aubergines, and scoop out the flesh into a bowl, discarding the skin. You should be left with approximately 2 cups of aubergine flesh.
Mince the garlic cloves finely.
In a large mixing bowl, combine the aubergine flesh, minced garlic, tahini, lemon juice, olive oil, cumin, and salt.
Mash the mixture with a fork or a potato masher until it reaches a creamy consistency, with some chunks for texture if preferred.
Taste and adjust the seasoning if needed, adding more salt or lemon juice to suit your taste.
Transfer the mutabal to a serving dish, drizzle with a little extra olive oil, and sprinkle the smoked paprika over the top.
Chop the fresh parsley finely and sprinkle it over the mutabal as a garnish.
Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve with vegetable sticks or compliant Whole30 crackers.
Nutrition Facts
Calories |
177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 4018.8 mg | 22327% | |
| Potassium | 420 mg | 9% | |
*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.
