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Olivia

Mutabal

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Mutabal with roasted eggplant, tahini, and lemon, topped with pomegranate seeds. A creamy Let’s Veg mezze recipe perfect for sharing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Calories: 99
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 large eggplants
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1–2 cloves garlic minced
  • Salt to taste
  • To Garnish
  • Pomegranate seeds
  • Olive oil
  • Chopped parsley optional

Equipment

Baking Sheet with Rack
Baking Sheet with Rack
$28.99
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02/01/2026 01:01 pm GMT
Roast Pan with Non-Stick Rack

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C).
  2. Pierce eggplants with a fork and roast on a baking tray for 30 minutes, turning once, until very soft and collapsed.
  3. Let eggplants cool slightly, then scoop out the flesh and discard skins.
  4. Place eggplant flesh in a bowl and mash until smooth.
  5. Stir in tahini, lemon juice, garlic, and salt until creamy.
  6. Transfer to a serving plate and swirl the top.
  7. Drizzle with olive oil and sprinkle with pomegranate seeds and parsley.
  8. Serve with pita or fresh vegetables.

Nutrition

Calories: 99kcalCarbohydrates: 12gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 7mgPotassium: 403mgFiber: 5gSugar: 6gVitamin A: 42IUVitamin C: 6mgCalcium: 29mgIron: 1mg

Notes

Grill eggplant for extra smoky flavor
Adjust tahini and lemon to taste
Best served at room temperature

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