Moutabel

Moutabel

13 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
KCOGDEN
Recipe by  KCOGDEN

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 cups

ADVERTISEMENT

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.

Share It

Reviews (13)

Rate This Recipe
ROB30316
13

ROB30316

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 going to be a regular in my house!

LORIKAE
12

LORIKAE

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 the eggplants with a toothpick all over, then blackened them on the grill (it was 4th of July!) all over. Plunging them into a bowl of ice water made the black skins slip off easily. I also did this with 2 green chiles and added them in addition to the 2 fresh green chiles the recipe calls for. I doubled the garlic and increased the basil by about 50%. Lastly, I used lime juice instead of lemon, as that is what is local around here. The end result was a smoky, garlicky spread, remeniscent of baba ganoush (but better!) that we spread on tortillas and filled with other roasted local veggies from the harvest. AMAZING!

SEKELSEY
8

SEKELSEY

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 good as a spread with melted feta or Indian paneer, and sundried tomatoes. I plan on making this again, often, and trying it on other things as well. I quartered the recipe and used half of a serrano chile--the dip ended up being very spicy, so a caution: use less chile than the recipe suggests if you do not want a lot of heat.

More Reviews

Similar Recipes

Baba Ghanoush
(330)

Baba Ghanoush

Hot and Sour Chinese Eggplant
(206)

Hot and Sour Chinese Eggplant

Thai Charred Eggplant with Tofu
(23)

Thai Charred Eggplant with Tofu

Malidzano Eggplant Spread
(26)

Malidzano Eggplant Spread

Eggplant Caviar
(23)

Eggplant Caviar

Herbed Eggplant Slices
(21)

Herbed Eggplant Slices

Nutrition

Amount Per Serving (64 total)

  • Calories
  • 16 cal
  • < 1%
  • Fat
  • 0.6 g
  • < 1%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Eggplants a la Dawlish

>

next recipe:

Baba Ghanoush