Middle Eastern · Lunch
Mashed Eggplant Salad
Smoky roasted eggplant is mashed with garlic, lemon juice, and tahini in reduced quantity, then finished with olive oil, pomegranate seeds, and parsley. Lighter than classic mutabal, it skips heavy oil pooling and cuts tahini for a bright, smoky, still-creamy dip served with cucumber and pita.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
219Calories
5.8gProtein
11.6gFat
24.2gCarbs
9.3gSugar
8.9gFiber
720mgSodium
0mgChol
1.6gSat Fat
620mgPotassium
80mgCalcium
2.1mgIron
0mcgVitamin B12
13mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Turkish Yogurt Drink (Ayran)
international
vegetarian
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Pierce the whole eggplant a few times with a fork and set it on a foil-lined tray.
2
Char
Roast at high heat under the broiler for 20-25 minutes, turning every 5 minutes, until skin blackens and flesh collapses.
3
Rest
Cool for 10 minutes, then split the eggplant and scoop flesh into a bowl, discarding the charred skin.
4
Mash
Add garlic, tahini, lemon juice and salt, mashing with a fork until mostly smooth with some soft strands remaining.
5
Finish
Drizzle olive oil over the top and scatter with parsley and pomegranate seeds, then arrange alongside cucumber and warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 medium eggplant, about 6.2 oz (175g)
- 2 tbsp2 tbsp tahini
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp pomegranate seeds
- 1/2 tsp1/2 tsp salt
- 44 cucumber slices, for serving
- 11 small pita, about 1 oz (56g), for serving
