Little Sunny Kitchen · by Diana★ 5.0 (15)
Mutabal (Charred Eggplant Dip)
NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 5%
CARBS 13G65% OF CAL
4G FIBER2G OTHER7G TOTAL SUGAR
FAT 3G34% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoky, creamy eggplant dip made with roasted eggplant, tahini, and yogurt, finished with pomegranate molasses. It's served as part of a mezze spread with pita bread.
startermiddle eastern🌀 blender♨️ grill🔥 ovengluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium eggplants
- 2 tablespoons tahini
- 2 tablespoons yogurt
- ½ lemon (juiced)
- 2 teaspoons pomegranate molasses
- 1 small clove garlic (minced)
- ½ teaspoon salt
- Olive oil (for drizzling (optional))
- Pomegranate seeds (sumac, and fresh herbs, for garnish (optional))
At a glance
PER SERVING · TIME 25M
CAL 4%·PRO 5%
CARBS 13G65% OF CAL
4G FIBER2G OTHER7G TOTAL SUGAR
FAT 3G34% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 205mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 401mg
- Calcium
- 32mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.