Quick Eggplant Mutabbal
No charcoal, no fuss: Chef Noor cooks the eggplant in the air fryer (or oven, or a quick fry), folds it through a yogurt-tahini-garlic-lemon base, and finishes with crunchy walnuts, parsley and lemon — the fastest mezze on the table.
12 Jun 2026
How to Prepare
1
Cook the eggplant until completely tender — fried, in the air fryer, or in the oven — then chop it roughly.
2
Whisk the yogurt with the tahini, crushed garlic, lemon and salt.
3
Fold the warm eggplant through the sauce, keeping some texture.
4
Spread on a plate, top with walnuts and parsley, and finish with lemon and a drizzle of olive oil.
5
Serve with warm bread.
✦ Chef Noor's Tip
Fold, don't blend — rough chunks of eggplant give this quick mutabbal its character.