Moutabel Spicy Eggplant Dip |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This makes approximately 4 cups of dip. I eat with pita chips. The photographer is Paul Cowan and the recipe originally came from adapting several recipes versions out there. Ingredients:
2 medium eggplants |
2 cloves garlic |
2 tbsp fresh basil |
1 fresh green chile pepper |
2 tbsp tahini |
2 tbsp fresh lemon juice |
1/2 teaspoon salt |
1/2 sprig fresh mint |
1/2 teaspoon olive oil |
Directions:
1. Preheat oven to 400 degrees F. Lightly grease a medium baking sheet.
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 chile peppers.
4. Scoop eggplant from skins and mix with garlic mixture in the food processor.
5. Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.
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