Name: Roasted Eggplant Mutabbal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 حصص
Cuisine: Levantine
Ingredients: 2 piece Large globe eggplant; 3 tbsp Tahini; 2 tbsp Yogurt; 2 tbsp Lemon juice; 2 clove Garlic; 1 tsp Salt; 2 tbsp Olive oil; 1 tbsp Pomegranate seeds; 1 tbsp Parsley

Instructions

Roasting the Eggplant

Prick the eggplants several times with a fork, then roast them directly over the gas burner, turning continuously until the skin is charred, the flesh is completely tender, and it takes on a smoky flavor. · 25 min
Peeling and Draining

Place the roasted eggplant in a bowl and cover for 5 minutes to steam and make peeling easier, then completely remove the outer skin and place the flesh in a colander to drain any bitter liquids. · 5 min
Mashing the Eggplant

Mash the eggplant flesh using a fork in a deep bowl until smooth while retaining some texture, without using an electric blender.
Preparing the Tahini Sauce

Mix the tahini, yogurt, minced garlic, lemon juice, and salt in a small side bowl until a smooth and homogeneous mixture forms.
Mixing the Ingredients

Add the tahini and yogurt mixture to the mashed eggplant and stir well until the flavors meld, then taste and adjust the salt and lemon juice.
Serving and Garnishing

Spoon the mutabbal into a serving dish, make light swirls with the back of a spoon, and garnish with olive oil, pomegranate seeds, and chopped parsley.

Nutrition / serving

145

cal

3.4

protein g

9.5

carbs g

11.2

fat g

Chef's tips

For the best smoky flavor, it is preferred to roast the eggplant directly over an open gas flame rather than in the oven, and be sure to drain any excess water after peeling to ensure a thick, non-watery texture.