Description
A silky and creamy Lebanese eggplant dip blended with tahini, yogurt, garlic, and lemon, served with olive oil and garnished with pomegranate seeds and sumac.
Ingredients
Scale
- 2 large eggplants (roughly 1 lb each)
- ⅓ cup (80g) tahini
- ¼ cup (60g) full-fat Greek yogurt
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, finely grated
- ½ teaspoon ground cumin
- ½ teaspoon salt (plus more to taste)
- 1 tablespoon pomegranate molasses
- 2 tablespoons extra virgin olive oil (plus extra for serving)
- Extra virgin olive oil for drizzling
- Pomegranate seeds for garnish
- Ground sumac for garnish
- Fresh flat-leaf parsley or mint, finely chopped
- Toasted pine nuts (optional)
- Warm pita bread for serving
Instructions
- Char the eggplants by piercing them with a fork, then grilling, broiling, or placing over a gas flame until completely blackened.
- Steam, peel, and drain the charred eggplants for 15 minutes, then press gently to remove excess liquid.
- Whisk the tahini, yogurt, lemon juice, garlic, cumin, and salt in a bowl until smooth and creamy.
- Add the drained eggplant to the tahini mixture and blend until smooth. Mix in the pomegranate molasses and olive oil.
- Rest in the refrigerator for at least 30 minutes before serving.
- Serve the dip on a plate, drizzled with olive oil and garnished with pomegranate seeds, sumac, parsley, and pine nuts, alongside warm pita.
Notes
Mutabbal tastes better the next day as the flavors meld together. Can be made ahead and stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg