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Ingredients

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

Nutrition Info

15.5 calories carbohydrate: 2.4 g cholesterol: : - fat: 0.6 g fiber: 1.3 g protein: 0.6 g saturatedFat: 0.1 g servingSize: - sodium: 38.2 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

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.

8 cups

Moutabel is a delicious and spicy eggplant (aubergine) dip originating in the Middle East. It is best eaten with fresh, hot pita bread.