Baked Eggplant Mutabal with Garlic and Lemon

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky roasted eggplant blended into a creamy garlic and lemon mutabal, perfect as a dip or spread for Middle Eastern mezze. This Middle Eastern recipe (vegan), ready in about 55 minutes, pairs large eggplants, tahini paste, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 6 Middle Eastern cuisine 120 cal/serving

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Ingredients

2 large eggplants
1/3 cup tahini paste
3 tbsp lemon juice
3, minced garlic cloves
2 tbsp, plus extra for drizzling olive oil
1 tsp salt
1/2 tsp ground cumin
2 tbsp, chopped for garnish fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. Prick 2 large eggplants with a fork several times, place on a baking sheet, and roast for 35-40 minutes, turning halfway until the skin is charred and flesh is soft. Remove and let cool.
Step 2: Once cooled, peel off the skin and transfer the flesh to a colander to drain excess liquid for 10 minutes.
Step 3: In a bowl, combine the drained eggplant flesh with 1/3 cup tahini paste, 3 tbsp lemon juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp ground cumin. Mash and mix well until creamy but still slightly chunky.
Step 4: Transfer to a serving bowl, drizzle with a little olive oil, and sprinkle 2 tbsp chopped fresh parsley on top. Serve chilled or at room temperature with warm pita bread or fresh vegetables.