Spicy Eggplant Tahini Dip
This is a delicious and spicy aubergine dip called Moutabel that is popular in Syria, Lebanon and Palestine. It is best eaten with fresh hot pita bread.
Ingredients
Serves: 64
- 4 medium eggplants
- 4 cloves garlic
- small handful fresh basil
- 2 green chillies
- 4 tablespoons tahini
- 4 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 sprig fresh mint
- 1 teaspoon olive oil
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Preheat oven to 200 degrees C. Lightly grease a baking tray.
- Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.
- In a food processor, grind together garlic, basil and green chillies.
- Scoop eggplant flesh from the skins and mix with garlic mixture in the food processor. Discard skins.
- Transfer the mixture to a serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.
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Reviews and Ratings
Global Ratings:
(20)
Reviews in English (18)
Altered ingredient amounts. I used a very mild chilli 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 chillis. This is a great low-fat side dish. - 29 Sep 2008
Altered ingredient amounts. Where I live right now, the harvest of eggplants, green chilllis, 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 barbecue all over. Plunging them into a bowl of ice water made the black skins slip off easily. I also did this with 2 green chillis and added them in addition to the 2 fresh green chillis 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! - 29 Sep 2008
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! - 29 Sep 2008
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