Moutabel is a delicious and spicy eggplant (aubergine) dip originating in the Middle East. It is best eaten with fresh, hot pita bread.
Original recipe makes 8 cups
Ingredients
4 medium eggplants
4 cloves garlic
1/4 cup fresh basil
2 fresh green chile peppers
1/4 cup tahini
4 tablespoons fresh lemon juice
1 teaspoon salt
1 sprig fresh mint
1 teaspoon olive oil
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PREP
20 mins
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COOK
30 mins
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READY IN
50 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
- Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.
- In a food processor, grind together garlic, basil and green chile peppers.
- Scoop eggplant from skins and mix with garlic mixture in the food processor.
- Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.
Nutrition
Calories: 16 kcal
Carbohydrates: 2.4 g
Cholesterol: 0 mg
Fat: 0.6 g
Fiber: 1.3 g
Protein: 0.6 g
Sodium: 38 mg