Vegan Mutabal Recipe
This recipe is for the classic Middle Eastern dip mutabal, but with a Vegan twist. It is creamy, eggplanty, and the perfect addition to any Mezze platter.
Ingredients
- 2 eggplants medium size
- ¼ cup tahini
- 3 tbsp coconut yogurt
- ½ lemon juiced
- salt & pepper to taste
Optional for garnish
- chopped parsley
- pomegranate seeds
Instructions
For roasting the eggplant in the oven:
- Preheat the oven to 220°C. Line a baking sheet with parchment paper & set aside.
- To prep the eggplants for oven roasting, first thing rinse under cold water & dry each eggplant using a kitchen/paper towel.
- Using a knife poke several holes throughout each eggplant.
- Arrange the eggplant on the baking tray & transfer it to the oven.
- Bake in the oven for 40 minutes, until they are fully cooked and softened, making sure to turn them halfway through. Depending on your eggplant size it might take longer to fully cook them or less time.
- Remove the eggplants from the oven and let them cool before using them.
Making Vegan Mutabal:
- Once the eggplants are cooled, slice them open, scoop out the flesh with a spoon, transfer the eggplants to a colander, and let the liquid drain for 5-10 minutes.
- Once the excess liquid is drained. Transfer the eggplant to a bowl, and mash it with a fork.
- Add the tahini, yogurt, lemon juice, and salt & pepper. Whisk till everything is combined.
- Transfer the mutabal to a serving plate, garnish with chopped parsley and pomegranate seeds, drizzle olive oil, and enjoy.