Mutabal is rich, smoky, and deeply satisfying. Roasted eggplant is blended with tahini, garlic, and lemon into a silky dip, then finished with bright pomegranate seeds for a pop of sweetness and color. It’s a classic mezze that feels both comforting and elegant.
This is Let’s Veg balance smoky, creamy, and fresh.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Mutabal
Mutabal with roasted eggplant, tahini, and lemon, topped with pomegranate seeds. A creamy Let’s Veg mezze recipe perfect for sharing.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 425°F (220°C).
- Pierce eggplants with a fork and roast on a baking tray for 30 minutes, turning once, until very soft and collapsed.
- Let eggplants cool slightly, then scoop out the flesh and discard skins.
- Place eggplant flesh in a bowl and mash until smooth.
- Stir in tahini, lemon juice, garlic, and salt until creamy.
- Transfer to a serving plate and swirl the top.
- Drizzle with olive oil and sprinkle with pomegranate seeds and parsley.
- Serve with pita or fresh vegetables.
Nutrition
Notes
Grill eggplant for extra smoky flavor
Adjust tahini and lemon to taste
Best served at room temperature