Mutabal Eggplant Dip
Smoky, silky, and spicy this roasted eggplant dip called mutabal sets it apart from other dips. It's easily scooped with bread, crackers, or veggie and can also be served on a sandwich or a wrap.
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Ingredients
- 2 Eggplants
- 1 green bell pepper Anaheim or jalapeños
- 2 Cloves fresh Garlic (not from jar or bottle)
- 1/2 cup Tahini
- ¼ cup Lemon Juice
- ½ tsp. Salt
- Olive Oil
- Paprika
Instructions
- Preheat the grill to 400 F. Pierce the whole eggplants in several places and roast them for 25-30 minutes turning them several times. Make sure the thickest part of the eggplants are fully cooked.
- Cook the pepper for 10-15 minutes until fully charred. Make sure the thickest part of the pepper is fully cooked.
- Place the cooked eggplants and bell pepper in a bowl, cover with saran (or plastic) wrap and let it sweat.
- After eggplants cool down, peel the skin and cut off the stem. Set aside.
- Peel, de-seed the pepper and set aside.
- Whip the tahini with water, one tablespoon at a time. Set aside.
- In a food processor, pulse the eggplants and peppers until chunky consistency.
- Pour into a bowl and add the whipped tahini, crushed garlic and lemon juice, salt and pepper.
- Mix all together until combined.
- Adjust the seasoning.
- Serve on a plate, drizzled with olive oil and a squirt of lemon juice.
Servings: 8
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