Recipes
Mutabal, Syrian Roasted Eggplant and Yogurt Dip
Creamy and fresh, this traditional Syrian dip is quick and simple but with rich with flavor.
Prep Time:
15
Total Time:
25
Yield:
5
Serving Size:
1/5
Nutrition Facts
Nutrition Facts
- Calories: 260
- Total Fat: 14g
- Saturated fat: 2g
- Sodium: 30mg
- Carbohydrates: 28g
- Fiber: 10g
- Total sugar: 12g
- Added sugar: 0g
- Protein: 12g
Ingredients
3 medium-size eggplants
1 cup plain Greek yogurt
½ cup tahini
3-4 cloves garlic, crushed
3 tablespoons lemon juice
1 teaspoon salt (or to taste)
2 teaspoons paprika
Garnishes, optional
Extra-virgin olive oil
Fresh parsley or mint
Sliced or diced tomatoes
Instructions
- Preheat the oven to 425°F.
- Roast the eggplant whole on a baking sheet in the oven, until soft. This will vary based on the size of each eggplant, but start with 25-30 minutes and check.
- Once cool, remove the skins, and transfer the eggplant to a medium bowl.
- Mash the eggplant with a fork. Add the yogurt, tahini, garlic, lemon juice, salt, and paprika, and mix until blended well.
- Transfer to a shallow bowl. Drizzle with extra-virgin olive oil, and garnish with the fresh herbs and tomato, if desired.
- Serve with warm whole grain pita, crackers, or crudité.
Recipe and photo courtesy of Sanctuary Kitchen
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