Salatet Mtabbal

Salatet Mtabbal is a flavorful Lebanese salad that showcases the creamy texture of roasted eggplant combined with tahini and fresh herbs. This Paleo-friendly dish is perfect as a dip or a side, bringing a delightful taste of the Mediterranean to your table.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 3 tablespoons (45g)
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons (30ml)
• Olive oil - 2 tablespoons (30ml)
• Salt - 1/2 teaspoon (3g)
• Cumin - 1/4 teaspoon (1g)
• Fresh parsley - 2 tablespoons, chopped
• Pomegranate seeds - 2 tablespoons (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh with a knife in a diamond pattern.
3. Drizzle olive oil over the cut sides and sprinkle with salt. Place the eggplant cut-side down on a baking sheet.
4. Roast in the oven for about 25 minutes, or until the skin is wrinkled and the flesh is soft.
5. Remove the eggplant from the oven and let it cool for a few minutes, then scoop out the flesh into a bowl.
6. Add tahini, minced garlic, lemon juice, cumin, and remaining olive oil to the bowl with the eggplant flesh. Mix until smooth and creamy.
7. Taste and adjust seasoning with additional salt or lemon juice if needed.
8. Transfer the mixture to a serving dish, and sprinkle with chopped parsley and pomegranate seeds if using.
9. Serve with fresh vegetables or as a dip with Paleo-friendly crackers.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 260 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in fiber, promoting digestive health.

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