Moutabel Spicy Eggplant Dip
From jencathen 15 years ago
- 30 minutes to make
- Serves 4
This makes approximately 4 cups of dip. I eat with pita chips! I don't know where the photo credit went, but I can't take responsibility for the picture. The photographer is Paul Cowan and the recipe originally came from adapting several recipes versions out there.
Ingredients
- 2 medium eggplants shopping list
- 2 cloves garlic shopping list
- 2 TBSP fresh basil shopping list
- 1 fresh green chile pepper shopping list
- 2 TBSP tahini shopping list
- 2 TBSP fresh lemon juice shopping list
- 1/2 teaspoon salt shopping list
- 1/2 sprig fresh mint shopping list
- 1/2 teaspoon olive oil shopping list
How to make it
- Preheat oven to 400 degrees F. 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.
People Who Like This Dish 6
- jo_jo_ba Oshawa, CA
- juels Clayton, NC
- mamalou Attleboro, MA
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- clbacon Birmingham, AL
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The Rating
Reviewed by 4 people-
Looks delicious!
mamalou
in Attleboro loved it
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This sounds like a delicious dip and it looks absolutely beautiful!
juels
in Clayton loved it
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