Cost: $10/ 7€
- 260 g roasted eggplant (about 2 eggplants)
- 300 g yogurt 10% fat
- 70 g tahini
- 3.5 g garlic (1 clove of garlic)
- ½ pc lemon, juiced
- 4 g vegetable oil (about 1 tsp)
- sea salt
- black pepper, cracked
- 1 tbsp pomegranate seeds
- 1 sprig mint leaves
- 1 glug extra virgin olive oil the absolute best you can find
Set the oven to 220°C/ 435°F. Place the eggplants on a lined baking tray. Poke holes into the eggplants with a knife and brush with a thin layer of vegetable oil. Pop in the oven for 35 minutes or until flesh is completely soft. Remove the eggplants from the oven and cover tightly with plastic wrap to steam. Let them cool for about 20 minutes or until it's cool enough to handle. When the eggplants are cooled, cut them in half lengthwise and remove the flesh with a spoon. Remove all the burnt skin and discard. Chop the eggplant roughly on the cutting board.
Microplane the garlic, juice the lemon, add the tahini, yogurt and mix. Add enough salt to your liking.
Scoop the mutabal into a serving bowl and garnish with fresh pomegranate seeds, mint and a good glug of olive oil. Enjoy with bread or pita!
Calories: 181kcal | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 42mg | Potassium: 359mg | Fiber: 3g | Sugar: 6g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 1mg