Name: Moutabal (Smoky Eggplant Dip)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 large eggplant; 2 tbsp tahini (sesame paste); 1 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1 garlic clove, minced; 1 tbsp plain Greek yogurt; 1/2 tsp sea salt; 1/4 tsp ground black pepper; pinch smoked paprika for garnish; 1 tsp fresh parsley, chopped

Step-by-Step Instructions

1
Preheat grill or broiler to high and roast the eggplant, turning occasionally, until the skin is charred and the flesh is soft, about 15‑20 minutes.
2
Allow the eggplant to cool, then peel off the charred skin and discard the seeds; place the flesh in a bowl and mash with a fork or potato masher.
3
Stir in the tahini, olive oil, lemon juice, minced garlic, and Greek yogurt (if using) until smooth.
4
Season with salt and pepper, taste and adjust seasoning as needed.
5
Transfer to a serving dish, drizzle a little extra olive oil, sprinkle smoked paprika and chopped parsley on top, and serve.

*Pro Tips

1
For extra smoky flavor, grill the eggplant over an open flame.
2
Serve with raw vegetable sticks (cucumber, bell pepper) instead of bread to keep carbs low.

Why It's Diabetic-Friendly

Eggplant is high in fiber and low in carbs, giving a low glycemic load. The dip provides healthy fats from olive oil and tahini, which help slow glucose absorption, and the optional Greek yogurt adds protein without added sugar.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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