|Nutritional Guidelines (per serving)|
Moutabel is a spicier version of baba ghannouj, a popular dip made from eggplant and tahini. Not only is it easy to make, it is even better the next day.
The eggplant is a popular ingredient in Middle Eastern cooking. Also called the aubergine or patlican in some countries, the eggplant is a versatile vegetable. Well, actually, the eggplant is technically a fruit, but like the tomato, it is referred to as a vegetable.
In Middle Eastern cooking, you will find eggplants that are stuffed, fried, in salads, soups, and many other delicious dishes.
Because the eggplant is bitter, after slicing the eggplant, soak the eggplant in heavily salted water. Rinse with cold water and pat dry. This will remove much of the bitter taste.
Eggplant skin and flesh is extremely absorbent to oil and other ingredients. This make is perfect for stuffing or in sauces, soups, and casseroles.
Tips for Buying Eggplant
When at the market shopping for eggplant, choose eggplant that:
- Does not have brown spots on the skin or stem.
- Has a green stem free of mold.
- Has skin that is shiny and smooth without bruises or blemishes.
- Has skin that is resilient and bounces back when you apply gentle pressure.
- Is heavy for its size.
- 3 eggplants
- 1 tablespoon olive oil
- 1/3 cup tahini paste
- 1 tablespoon miced garlic
- 4 tablespoons lemon juice
- 1/2 teaspoon coarse salt
- 1/2-1/4 teaspoon pepper depending on taste
- 1-3 green chile pepper (depending on taste)
Preheat oven to 400 degrees. Place eggplant on lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool.
Once eggplants have cooled, peel the skins. They should come off fairly easy. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.
Remove from food processor and place in serving bowl. Stir in lemon juice and sprinkle with salt and pepper. Serve immediately or store in the refrigerator for up to three days.