Moutabel is a Mediterranean eggplant dip also known as baba ganoush. I find it tastier compared to hummus. I like it so much I wonâ€™t mind eating it for snacks every day. I donâ€™t like it spicy, so I do not put any chili; adjust the taste according to what you want.
You can also make moutabel in batches and store them in the refrigerator. They will probably last you around 3 days to a week at most.
4 medium eggplants
4 cloves garlic, minced
2 fresh green chili peppers (optional)
1/4 cup tahini (sesame paste)
4 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon olive oil
Preheat the oven at 400 degrees Fahrenheit.
Place the eggplants in a greased baking dish or tray. Roast it for 20-30 minutes or until the eggplants are tender. After, remove it from the oven and let it cool. Once they are no longer hot to the touch, peel the eggplants or scoop out the meat from the skin.
In a small bowl, combine the eggplant, garlic, chili, tahini, lemon juice and salt. Mash it until all the ingredients incorporate together. If you want better texture, you can blend it the ingredients in a food processor or blender. Add olive oil if needed.
Place the moutabel on a plate and drizzle it with olive oil. Serve with pita bread.
Photo Courtesy Of: izik