Mutabbal
Mutabbal is a delicious and healthy Middle Eastern dip made with roasted eggplant, yogurt, tahini, garlic, and lemon juice. It's perfect for hot summer days and can be served as a snack or appetizer.
Recipe by Harun gulturk
Recipe Tags
Middle EasternDipAppetizerSnackVegetarian
Prep: 30 min
·Cook: 25 min
·Serves: 4
Ingredients
- 1 eggplant
- 3 1/2 oz yogurt
- 1 1/10 oz tahini
- 1 garlic
- 0.35 oz lemon juice
- sea salt
- black pepper
- red bell pepper
- green chili/bell pepper
- red onion
- fresh mint
- olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the eggplant by slicing it into thin rounds.
- Brush the eggplant slices with olive oil and season with sea salt.
- Place the eggplant slices on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes, or until they are tender and lightly browned.
- While the eggplant is roasting, combine the yogurt, tahini, garlic, lemon juice, and a pinch of sea salt in a blender or food processor. Blend until smooth.
- Once the eggplant is done, let it cool slightly.
- Heat a non-stick pan over medium heat and add a drizzle of olive oil.
- Add the roasted eggplant slices to the pan and cook for about 2-3 minutes on each side, until they are lightly browned.
- Transfer the eggplant slices to a serving plate.
- Top the eggplant slices with the yogurt sauce, red bell pepper, green chili/bell pepper, red onion, and fresh mint.
- Drizzle with olive oil and serve immediately.
- Garnish with additional fresh mint leaves, if desired.
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