Roasted Eggplant Moutabal
Course: Main Course, Side Dish
Cuisine: Mediterranean
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes 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
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.
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