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."
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fresh green chile peppers
fresh lemon juice
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!
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.
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!
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.
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.
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.
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 6
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