Ingredients
Directions
Preheat the oven to 400 degrees F. Wrap the eggplant with parchment-lined aluminum foil and place on a baking sheet. Bake in the oven for 45 minutes to an hour or until the eggplant is tender.
Remove from the foil and allow the eggplant to cool to the touch (about 10 minutes), remove the top, and gently peel the skin. There may be a fair amount of water, so allow the eggplant to rest on a cloth for a few minutes to remove some of the excess moisture.
To a food processor or high-speed blender, add eggplant, tahini, lemon juice, yogurt, garlic cloves, sumac, and salt, if using, and pulse a few times until creamy with some texture. Taste for seasoning and adjust to your liking.
Transfer Mutabbal to your favorite serving bowl and top with the optional toppings as desired.
Chef’s Notes
Substitutions
In place of tahini, try sunflower butter, silken tofu or more plant-based yogurt.
Prep Ahead
Prepare the eggplant ahead of time.
What is Sumac?
Sumac is a spice commonly used in Middle Eastern and Mediterranean cooking. It is derived from the berries of the sumac bush, which are dried and ground into a coarse, deep red-purple powder. Sumac is known for its tart, lemony flavor, which is due to the presence of malic acid in the berries. Its unique sourness offers a refreshing contrast in many dishes, making it a favored spice in a variety of culinary traditions. You might find sumac at Middle Eastern markets, natural foods stores, your local grocery store, or online.
What to Serve With Mutabbal?
Enjoy with whole grain pita, crackers, and julienned vegetables.
Use it as a topping with your favorite plant-based protein and whole grain.
Schmear as a spread on your favorite sandwich.
Storage
Store leftover mutabbal in an airtight container in the refrigerator for up to 5 days.
8 servings
85g
- Amount per serving
- Calories93
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 0.8g4%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 16mg1%
- Total Carbohydrate 11g4%
- Dietary Fiber 5g18%
- Total Sugars 6g
- Includes 0g Added Sugars0%
- Protein 3g
- Calcium 25mg2%
- Iron 1mg6%
- Potassium 381mg9%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 400 degrees F. Wrap the eggplant with parchment-lined aluminum foil and place on a baking sheet. Bake in the oven for 45 minutes to an hour or until the eggplant is tender.
Remove from the foil and allow the eggplant to cool to the touch (about 10 minutes), remove the top, and gently peel the skin. There may be a fair amount of water, so allow the eggplant to rest on a cloth for a few minutes to remove some of the excess moisture.
To a food processor or high-speed blender, add eggplant, tahini, lemon juice, yogurt, garlic cloves, sumac, and salt, if using, and pulse a few times until creamy with some texture. Taste for seasoning and adjust to your liking.
Transfer Mutabbal to your favorite serving bowl and top with the optional toppings as desired.