Salads, Snacks & Sides





Serves 6 -8 people

Prep Time 40 minutes


  • 2 medium sized eggplants
  • 2 chopped garlic cloves
  • 1tbs tahini
  • ½ kg Greek yoghurt (you can reduce or add yogurt according to your preference. We like our mutabbal with extra yogurt)
  • 1tsp salt
  • 1tsp cumin
  • 1 medium tomato cut into small cubes
  • ½ lemon juice
  • 3tbs olive oil
  • Parsley and pomegranate for garnish


  1. In a bowl, mix the Greek yoghurt, tomatoes, garlic tahini, lemon juice and salt and mix well.
  2. Preheat the oven to 250 degrees. Drizzle the eggplants with olive oil, cover with foil paper and place on a baking tray. Bake for 45 minutes -1 hour until the eggplant is soft inside.
  3. Allow the eggplant to cool down and peel off the skin. Remove the top part of the eggplant and keep the pulp on the side.
  4. Mash the eggplant pulp and add to the bowl mixture consisting of (garlic, Greek yoghurt, tomatoes, tahini, lemon juice and salt). Mix well
  5. Once done, place the mutabbal in a serving plate. Drizzle some olive oil and garnish with parsley and pomegranate.


Created by Nabz&G for the Beat Diabetes initiative’s Homey’s Guide to Healthy Recipes


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