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

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 ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more