Best Moutabel Recipes

Moutabel image

Provided by KCOGDEN

Time 50m

Yield 64

Number Of Ingredients 9

4 medium eggplants
4 cloves garlic
¼ cup fresh basil
2 fresh green chile peppers
¼ cup tahini
4 tablespoons fresh lemon juice
1 teaspoon salt
1 sprig fresh mint
1 teaspoon olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
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 chile peppers.
Scoop eggplant from skins and mix with garlic mixture in the food processor.
Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.

Nutrition Facts : Calories 15.5 calories, Carbohydrate 2.4 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 38.2 mg, Sugar 0.9 g

MOUTABEL image

Yield 4 people

Number Of Ingredients 9

INGREDIENTS
2 eggplants
¹⁄³ cup tahini (sesame paste)
85g plain yoghurt
Salt, to taste
2 tbsp lemon juice
1½ tbsp pomegranate paste (optional)
TO GARNISH
Paprika, sweet red peppers, parsley, pomegranate seeds or walnuts

Steps:

INGREDIENTS 2 eggplants ¹⁄³ cup tahini (sesame paste) 85g plain yoghurt Salt, to taste 2 tbsp lemon juice 1½ tbsp pomegranate paste (optional) TO GARNISH Paprika, sweet red peppers, parsley, pomegranate seeds or walnuts METHOD 1 Grill the eggplants or heat over an open flame so that the skin blackens and shrivels. Keep turning until the eggplants' skin is soft all over and a skewer can easily cut through the vegetables. As soon as this happens, take them off the flame and then place in a bowl filled with cold water. 2 Peel the eggplants. Discard the burnt skin and put the pulp in a strainer to ensure that the excess water is removed. (If you have time, then leave the pulp overnight.) 3 Cut the eggplants into small pieces and then pound to a rough pulp. 4 As you add the other ingredients, make sure you incorporate them one by one into the mixture. First, add the tahini, then the yoghurt. 5 Now add the lemon juice and the salt to taste. 6 Place the mixture in a dish and smooth it out. Garnish with paprika, parsley leaves and wedges of sweet red pepper, pomegranate seeds and walnuts 7 Finish off with a dash of olive oil. Just like hummus, moutabel will keep for a couple of days in the fridge.