Eggplant Moutabal

Eggplant Moutabal is a creamy, smoky Lebanese dip made from roasted eggplants, tahini, and spices, perfect for a keto-friendly snack. This dish is rich in flavor and healthy fats, making it a delightful addition to any meal or appetizer spread.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 2 tablespoons (30g)
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons (30ml)
• Olive oil - 2 tablespoons (30ml), plus extra for drizzling
• Salt - 1/2 teaspoon (3g)
• Cumin - 1/4 teaspoon (1g)
• Paprika - 1/4 teaspoon (1g)
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 220°C (425°F).
2. Prick the eggplant all over with a fork and place it on a baking sheet.
3. Roast the eggplant in the preheated oven for 25-30 minutes, until the skin is charred and the flesh is soft.
4. Remove the eggplant from the oven and let it cool for a few minutes before handling.
5. Once cooled, cut the eggplant in half and scoop out the flesh into a mixing bowl.
6. Add tahini, minced garlic, lemon juice, olive oil, salt, cumin, and paprika to the bowl with the eggplant flesh.
7. Mash the mixture with a fork or blend it until smooth, adjusting the texture to your preference.
8. Taste and adjust seasoning if necessary, then transfer to a serving bowl.
9. Drizzle with extra olive oil and garnish with fresh parsley before serving.

Nutrition

• Calories: 200
• Protein: 4 g
• Carbs: 9 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in healthy fats from tahini and olive oil, supporting heart health.
• High in fiber, promoting digestive health and maintaining blood sugar levels.

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