A creamy Levantine eggplant mezze of tahini, yogurt, and lemon, smoother and richer than baba ghanoush.
15 min prep 50 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Roast the eggplants for 25 minutes.
Scoop out the flesh and let it drain.
Mix with tahini, yogurt and lemon.
Patlıcan etini tahinli karışıma ezerek yedirin.
Moutabal'i 10 dakika dinlendirin, üstüne zeytinyağı gezdirip servis edin.
💡 Tip: After roasting the eggplant, leave it in the strainer for 10 minutes; Too much water will loosen the appetizer.
🍽️ Serving suggestion: Serve with olive oil, pomegranate seeds and warm pita bread.
~150
kcal calories
5
g protein
10
g carbs
10
g fat
12.1g
Sugar
9.9g
Fiber
220.2mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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