Spicy Eggplant Tahini Dip

    Recipe Picture:Spicy Eggplant Tahini Dip
    1

    Spicy Eggplant Tahini Dip

    (20)
    50min


    22 people made this

    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 

    1. Preheat oven to 200 degrees C. Lightly grease a baking tray.
    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 chillies.
    4. Scoop eggplant flesh from the skins and mix with garlic mixture in the food processor. Discard skins.
    5. 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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    (20)

    Reviews in English (18)

    by
    1

    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

    by
    1

    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

    by
    0

    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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