Moutabal
A creamy, smoky eggplant dip made with yogurt, garlic, and olive oil, topped with fresh mint. Perfect for a quick snack or appetizer.
- Total time
- 25 min
- Servings
- 4
- Calories
- 110
- Protein
- 3g
Ingredients
- 1 large eggplant
- ½ cup plain yogurt
- 1 clove garlic
- 2 tbsp olive oil
- ½ tsp salt
- 2 tbsp fresh mint leaves
Instructions
- 1
Preheat your broiler or grill to high. Prick the 1 large eggplant with a fork and place it on a baking sheet. Broil for 15-20 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
- 2
Let the eggplant cool for 5 minutes, then peel off the charred skin. Place the flesh in a colander and press gently to remove excess liquid.
- 3
In a bowl, mash the eggplant with a fork. Add the 0.5 cup yogurt, 1 minced garlic clove, 1 tbsp of the olive oil, and 0.5 tsp salt. Mix until well combined and creamy.
- 4
Transfer the moutabal to a serving bowl. Drizzle with the remaining 1 tbsp olive oil and sprinkle with the 2 tbsp chopped fresh mint leaves.
- 5
Serve with pita bread or fresh vegetables.
Tools you’ll need
- baking sheet
- colander
- mixing bowl
- fork
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