Mutabbal Spicy Eggplant Dip
A smoky, creamy Middle Eastern roasted eggplant dip elevated with a bold kick of chili and garlic.
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Ingredients
- 2 pieces Large Eggplants
- 1/4 cup Tahini
- 2 tablespoons Greek Yogurt
- 3 cloves Garlic Cloves
- 2 tablespoons Lemon Juice
- 1 teaspoon Aleppo Pepper or Chili Flakes
- 1 tablespoon Shatta (Middle Eastern Hot Sauce)
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Salt
- 1 tablespoon Fresh Parsley(optional)
- 1 tablespoon Pomegranate Arils(optional)
Instructions
- 1
Prick the eggplants with a fork and roast them over an open flame or under a broiler until the skin is charred and the flesh is very soft.
- 2
Place the roasted eggplants in a bowl and cover with plastic wrap for 10 minutes to steam, making them easier to peel.
- 3
Remove the charred skin and discard, then place the eggplant flesh in a colander for 5 minutes to drain excess bitter liquid.
- 4
In a large bowl, mash the eggplant flesh with a fork or mortar and pestle until a chunky paste forms.
- 5
Whisk together the tahini, yogurt, lemon juice, crushed garlic, and salt in a separate small bowl until smooth.
- 6
Fold the tahini mixture into the eggplant, then stir in the shatta and chili flakes to distribute the heat.
- 7
Spread the dip onto a shallow plate, creating a well in the center with the back of a spoon.
- 8
Drizzle generously with olive oil and garnish with chopped parsley and pomegranate arils before serving.
Nutrition per Serving
185
Calories
4g
Protein
12g
Carbs
15g
Fat
6g
Fiber
4g
Sugar
310mg
Sodium
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