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Roasted Eggplant Moutabal

3. Roasted Egg Moutaball without Shape It Crackers

 

Roasted Eggplant Moutabal

Course: Main Course, Side Dish
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 20
Calories: 52kcal
Mouttabal (or, as it’s called in Lebanon, mutabal batinjan) is a dip made from roasted eggplant, sesame paste (tahini), and yoghurt.
Print Recipe

Equipment

  • Oven
  • Blender

Ingredients

  • 4 Eggplants (approx. 500 g)
  • 4 Garlic cloves
  • 75 g AdVital Powder
  • 40 mL Extra Virgin olive oil
  • 50 g Yoghurt
  • 2 tbsp Tahini
  • 30 mL Lemon juice
  • Salt and pepper
  • 30 g Fresh mint
  • 50 g Pomegranate seeds

For the pomegranate gel

  • 200 g Pomegranate juice
  • 2 g Agar Agar

Instructions

  • Preheat the oven to 200°c.
  • Wrap the eggplant in aluminium foil, roast them in the oven for 35-40 minutes until soft.
  • Allow to cool, still in the foil (they will steam & keep all the flavour inside).
  • Remove the flesh from the inside of the eggplant & place into a blender.
  • Add all the other ingredients & blitz until smooth.
  • Garnish the top with fresh mint & pomegranate seeds.

Method for pomegranate gel

  • Whisk in the Agar into the pomegranate juice, bring to aboil, allow to set overnight.
  • Once cooled blend into a smooth gel.
  • Garnish the top of the Moutabal with the pomegranate gel instead of the pomegranate seeds.

Nutrition

Serving: 40.75g | Calories: 52kcal | Carbohydrates: 2.3g | Protein: 3g | Fat: 3.1g | Saturated Fat: 0.7g | Sodium: 24mg | Potassium: 81mg | Fiber: 1.2g | Sugar: 1.4g | Vitamin A: 44.2IU | Vitamin C: 4mg | Calcium: 43.5mg | Iron: 0.4mg

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