Best 2 Moutabel Recipes
Moutabel is a delicious and versatile Middle Eastern dish that is perfect for any occasion. Made from roasted eggplant, tahini, and various spices, moutabel has a smoky and tangy flavor that is sure to please everyone at your table. Whether you are looking for a dip, a spread, or a topping for your favorite dishes, moutabel is the perfect choice. With its vibrant color and unique flavor, moutabel is sure to add a touch of elegance and sophistication to any meal. In this article, we will explore the best recipes for making moutabel, providing you with step-by-step instructions and helpful tips to ensure that your moutabel turns out perfectly every time.
Check out the recipes below so you can choose the best recipe for yourself!
MOUTABEL
Moutabel is a delicious and spicy eggplant (aubergine) dip originating in the Middle East. It is best eaten with fresh, hot pita bread.
Provided by KCOGDEN
Categories Appetizers and Snacks Spicy
Time 50m
Yield 64
Number Of Ingredients 9
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
Yield 4 people
Number Of Ingredients 9
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.
Tips:
- Choose fresh, ripe eggplants. This will ensure the best flavor and texture for your moutabel.
- Roast the eggplants until they are very soft. This will help them to develop a smoky flavor and make them easier to mash.
- Allow the roasted eggplants to cool slightly before handling them. This will help to prevent burns.
- Use a food processor or blender to puree the roasted eggplants. This will create a smooth and creamy texture.
- Season the moutabel to taste. You may want to add lemon juice, garlic, tahini, and cumin.
- Serve the moutabel with pita bread, vegetables, or crackers. It can also be used as a dip or spread.
Conclusion:
Moutabel is a delicious and versatile dish that can be enjoyed as an appetizer, dip, or spread. It is a great way to use up leftover roasted eggplants and is a healthy and flavorful addition to any meal. With its smoky flavor and creamy texture, moutabel is sure to be a hit with your family and friends.
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