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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A spicy Indian dry curry with potatoes, cauliflower, carrots, and peas.
See how to make a creamy, slightly spicy pimento cheese spread.
See how to make a simple fresh salsa from scratch.