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.
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!
- 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
- Wash and brush egg-plant with oil.
- 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.
- In a food processor, grind together roasted garlic, basil and red chile peppers.
- If you do not have roasted garlic, you can wrap the garlic in foil and grill it along with the eggplant
- Scoop eggplant from skins and mix with garlic mixture in the food processor or food chopper until texture becomes smooth.
- Add tahini, lemon juice and salt. Process until combined.
- Transfer in serving dish and drizzle with remaining olive oil.
- 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!♥