Moutabal
Moutabal is a smoky Middle Eastern eggplant dip without tahini. With tender charred eggplant, garlic, lemon, mint, and a hint of chili.
Servings: 16 servings
Calories: 23kcal
Ingredients
- 2 medium Globe eggplants about 800g (28¼oz)
- ½ Long green chili finely diced, almost minced. (or to taste)
- 1 small Garlic clove crushed. (or to taste)
- 1 tablespoon Fresh lemon juice (or to taste)
- 1 tablespoon Extra virgin olive oil
- 5-6 medium Fresh mint leaves finely sliced
- ¾ teaspoon Salt (or to taste)
Instructions
- Place the eggplants directly over a flame and roast for 18–20 minutes, or until softened and charred all over. Set aside to cool for 20–30 minutes. (See Note 1)2 medium Globe eggplants
- Once cool, use your hands to peel off all the skin. Be sure to remove any blackened bits. (See Note 2)
- On a chopping board, finely chop the eggplant flesh until no chunks remain.
- Transfer to a bowl and mix with the crushed garlic, minced chili, chopped mint leaves, salt, and freshly squeezed lemon juice. Mash and combine everything using a fork. Taste and adjust seasoning as needed.Transfer to a serving plate, drizzle with olive oil, and garnish if desired. Serve at room temperature or chilled.½ Long green chili, 1 small Garlic clove, 1 tablespoon Fresh lemon juice, 1 tablespoon Extra virgin olive oil, 5-6 medium Fresh mint leaves, ¾ teaspoon Salt
Video
Notes
All ingredients can be adjusted to taste.
- Note 1: There is no need to pierce the skin of the eggplant before roasting.
- Note 2: If any charred skin remains stuck to the flesh, you can rinse the eggplant in a sieve under cold water to remove it. If you do this, gently press out any excess water afterward.
This recipe will make about 2 cups.
Nutrition
Serving: 2tablespoons | Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 115mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg