Mutabal
A simple rustic Middle Eastern dip with a delicious smoky flavor. A perfect dip/appetizer that goes very well with veggie stick or toasted pita wedges.
Servings: 6 people
Calories: 108kcal
Ingredients
- 2 eggplants about 2 pounds.
- ¼ cup tahini paste.
- ¼ cup full fat yogurt.
- 3 Tablespoons lime juice.
- 3 garlic cloves.
- ¼ teaspoon coriander.
- ¼ teaspoon cumin.
- ¼ teaspoon cayenne pepper optional for heat.
- Parsley pomegranate seeds or sumac for decorations.
- Olive oil for a final drizzle.
Instructions
- Cut a slit lengthwise in each eggplant and roast on stove, grill or in the oven.
- Set the eggplants aside to cool down for 10 minutes.
- Scoop the pulp out on a cutting board and chop with a sharp knife.
- In another bowl whisk together tahini, yogurt, lime juice, garlic, cumin, coriander and cayenne pepper is using.
- Add the chopped eggplant and mix well to combine.
- Scoop the dip in a serving platter, drizzle with oil and garnish with parsley, sumac or pomegranate.
- Serve with pita wedges or veggies.
Video
Notes
- I like roasting the eggplants on open flame over my stove. You can also use your outdoor grill or in a 450F oven. It will take probably between 30 to 40 minutes.
- You can use your blender or food processor to make the dip smoother. Chopping with a knife is the authentic way.
- I liked using whole yogurt, low fat yogurt was not as good.
- This dip can stay in the fridge for 3-4 days as it has dairy I do not recommend leaving it longer.
- I like serving it with veggie sticks like cucumber, carrots, celery and bell peppers. Goes great with pita chips, tortilla chips or toasted pita wedges. It is also a great side dish for your grilled meat and fish.
Nutrition
Calories: 108kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 426mg | Fiber: 5g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg