Baked Eggplant Mutabal with Garlic and Lemon

By AislePrompt Editorial · ·

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 drafted and published.

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, and 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 "Build a week of meals around this recipe" 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

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Instructions

  1. 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.
  2. Step 2: Once cooled, peel off the skin and transfer the flesh to a colander to drain excess liquid for 10 minutes.
  3. 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.
  4. 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.

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