Mutabbal with Tahini and Pomegranate

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

A silky dip of smoky roasted eggplant blended with tahini, garlic, lemon and yogurt, topped with jewel-like pomegranate seeds, mint and olive oil. This Syrian-inspired vegetarian recipe (gluten-free), ready in about 40 minutes, pairs large globe eggplants, tahini, plain Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 170 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 2 large globe eggplants
• 1/3 cup tahini
• 3 tbsp plain Greek yogurt
• 2 cloves garlic, crushed
• 3 tbsp lemon juice
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/3 cup pomegranate seeds
• 2 tbsp fresh mint leaves, torn
• 2 tbsp extra-virgin olive oil
• 1/4 tsp Aleppo pepper

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Instructions

1. Step 1: Char the eggplants over an open flame or under a hot broiler, turning, for 20 minutes until fully collapsed and smoky.
2. Step 2: Let them steam in a covered bowl 10 minutes, then peel. Drain the flesh in a sieve 15 minutes to get rid of bitter juices.
3. Step 3: Mash the eggplant with a fork or pulse briefly in a food processor so it keeps some texture.
4. Step 4: Beat in the tahini, yogurt, garlic, lemon juice, cumin and salt. Taste and adjust the lemon and salt.
5. Step 5: Spread in a shallow bowl, make a swirl, and fill it with olive oil. Top with pomegranate seeds, mint and Aleppo pepper.