Recipe By KCOGDEN
Rating
Published Jul 10th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 8 cups Calories 15.5

Moutabel is a delicious and spicy eggplant (aubergine) dip originating in the Middle East. It is best eaten with fresh, hot pita bread.

Recipe Ingredients

  • 4 medium eggplants
  • 4 cloves garlic
  • ¼ cup fresh basil
  • 2 fresh green chile peppers
  • ¼ cup tahini
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 sprig fresh mint
  • 1 teaspoon olive oil

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
  2. 2 Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.
  3. 3 In a food processor, grind together garlic, basil and green chile peppers.
  4. 4 Scoop eggplant from skins and mix with garlic mixture in the food processor.
  5. 5 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 Facts

  • Calories 15.5
  • Carbohydrate 2.4 g
  • Fat 0.6 g
  • Fiber 1.3 g
  • Protein 0.6 g
  • Saturated Fat 0.1 g
  • Sodium 38.2 mg
  • Sugar 0.9 g

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Reviews

  1. This was a fantastic recipe. I also halfed the recipe but it was a big hit with homemade pita chips prior to Christmas dinner. The kids were shocked that egg plant was the primary ingredient. I also added a few drops of liquid smoke to give it that cooked on the grill taste
  2. Followed several reviews and this was a HIT! Not too much tahini it still tastes like an eggplant dip. Charred eggplants and peeled. Increased basil (1/4 packed cup for 2 eggplants) and garlic (3 cloves for 2 eggplants. Didn't seed the peppers. Sprinkled a little cayenne on top at end for color and zing.
  3. I live in southern New Meixco and right now the harvest of eggplants green chile garlic basil and onions are pouring in faster than we can keep up. This recipe was a GREAT way to take advantage of the local ingredients. Thank you so much for sharing! I did make several minor changes: I punctured - Read more ...
  4. I made half of this recipe and I really wouldn't have wanted any more than that. My batch was dominated by tahini as I added a little more to make it thicker. Don't take out the seeds of the pepper otherwise you won't be able to taste it!
  5. Mine turned out bitter. I added a touch of cumin and sugar to try to fix it but to no avail. I don't know what I can do with it now. At least it didn't take long to make.
  6. I used a very mild pepper when making this the first time and it was bland. When we add Tabasco Sause it added a kick to it. Now I use hot peppers. This is a great low-fat side dish.
  7. I wanted to try something new and this was it. It was easy to make and very good. Also very versatile. My family and I used it as a dip but I also used it on sandwiches like I would with hummus. So if you are looking for something to do with this it is - Read more ...
  8. Good very spicy. I quartered the recipe -- it would make alot as written. If you're in the mood to try something new this is a good choice.
  9. I grew up in the Middle East and had never tried this...So much wasted time! This is delicious healthy and relatively easy. I peeled the outer part of the eggplants then wrung them out a bit and tore them apart before adding them to the food processor; that just seemed easier to me. This is - Read more ...
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