Moutabel recipe

All Recipes Appetizers and Snacks Spicy

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

Nutrition Info

15.5 calories
carbohydrate: 2.4 g
cholesterol: : -
fat: 0.6 g
fiber: 1.3 g
protein: 0.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 38.2 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.

  2. Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.

  3. In a food processor, grind together garlic, basil and green chile peppers.

  4. Scoop eggplant from skins and mix with garlic mixture in the food processor.

  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.

Recipe Yield

8 cups

Recipe Note

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

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