Moutabel

Moutabel

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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Ingredients

50 m servings 16 cals
Serving size has been adjusted!
Original recipe yields 64 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 13
  1. 17 Ratings

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Most helpful positive review

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 advant...

Most helpful critical review

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.

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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 advant...

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 bi...

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 hu...

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 garl...

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 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.

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 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 ...

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