Cost: $10/ 7€
- 2 whole eggplants
- 1 clove garlic peeled
- ½ pc lemon juice of
- 300 g yogurt 10% fat
- 70 g tahini shaken well
- 1 tsp vegetable oil or any high smoke point oil
- sea salt
- black pepper, cracked
- 1 tbsp pomegranate seeds
- 1 sprig mint leaves fresh
- 1 glug olive oil The absolute best you can find
Set the oven to 220°C/ 435°F. Place the eggplants on a lined baking tray and using a knife, poke holes into them. Brush with a thin layer of vegetable oil. Pop in the oven for 35 minutes.
Remove the eggplant from the oven and cover tightly with plastic wrap to steam. Let this cool for about 20 minutes or until it's cool enough to handle.
When the eggplants are finally 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: 165kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 205mg | Fiber: 1g | Sugar: 4g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg