Mediterranean Spicy Egg Plant Dip (Moutabel)

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I got myself into trouble by making this delicious, spicy hot and healthy eggplant dip. I cannot stop dipping my bread in it! This eggplant dip has a very fresh taste and the right kick of spice that will make you want for more. It’s a fantastic companion for pita bread, fresh veggies , chips and eggs. The good thing about this, it’s very simple and easy to make.

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Moutabel is like a hummus dip, but slightly different in some way. This has a stronger fresh taste because of the use of basil and it also has a more creamier taste as compared to hummus. I always like variation and options, so this is a welcome addition to my recipe collection. Let’s get started!

Ingredients:

  • 2 medium size egg plant (I used regular long eggplant, but the oblong shape eggplant is better as it has more meat)
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 2 cloves of roasted garlic
  • 4 tbsp Tahini
  • 1 medium size red chile peppers
  • 2 tbsp olive oil
  • Kalamata olives – optional

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Instructions :

  1. Wash and brush egg-plant with oil.
  2. Grill eggplant until meat is tender.
    • You can also bake it in 350F for 30 minutes. Make sure to drizzle oil in the baking sheet so that it gets seared.
  3. In a food processor, grind together roasted garlic, basil and red chile peppers.
    • If yu do  not have roasted garlic, you can wrap the garlic in foil and grill it along with the eggplant
  4. Scoop eggplant from skins and mix with garlic mixture in the food processor or food chopper until texture becomes smooth.
  5. Add tahini, lemon juice and salt. Process until combined.
  6. Transfer in serving dish and drizzle with remaining olive oil.
  7. Garnish with basil leaves and kalamata olives.

Note: Eggplant can also be baked at 350F for 1 1/2 hours. Turning each side after every 30 minutes.

Makes 1 cup

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Try it ans let me know how it goes. Feel free to share this recipe and let’s get the community eating healthy!♥

Categories: Savoury

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