Mutabal – Roasted Eggplant Dip for a Mezze Platter
Recipe for Mutabal / Moutabbal / Moutabel – an eggplant dip which is part of a Mezze platter. A bowl of hummus, another bowl of mutabal, a stack of pita breads or crackers, and you’ll feel that life is indeed amazing ?
Place the eggplant on open flame. Keep rotating until entire skin is charred and flesh inside is soft and pulpy. Inserting a knife or skewer inside will tell you when flesh is completely soft.
Allow it to cool for a bit and then peel the skin off, removing all the cooked, eggplant flesh in a large bowl. Discard any large chunks of seeds.
On a chopping board, add 2 pinches of salt to the peeled garlic cloves and mash them with the side of the knife blade until you get a coarse paste.
Mash the eggplant flesh with a fork, adding the tahini, yogurt, salt, garlic paste, juice of two lemons.
Remove this into a shallow bowl. Garnish with extra virgin olive oil. A sprinkling of sumac and pomegranate seeds (optional) will add colour to the dish.
Serve as a part of a Mezze platter along with hummus, tabbouleh, labneh and pita breads.
Eggplant being a low-carb, low cal vegetable, paired with tahini and yogurt, makes mutabal a low-carb, high protein snack. It is also rich in healthy fats from the tahini and extra virgin olive oil. 1 serving of this recipe provides 3.7 gram of protein and 5.6 gram of fiber for just 126 calories is pretty impressive!
Try this once and I’m sure you’ll be addicted to it like I am! Mezze platters make an amazing party menu and stay tuned to my blog as I’ll be including lots more mezze platter recipes 🙂