Easy Moutabal (Middle Eastern Eggplant Dip Without Tahini)

Name: Easy Moutabal (Middle Eastern Eggplant Dip Without Tahini)
Total time: 1 h 30 min
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 tablespoo Extra virgin olive oil; 5-6 medium Fresh mint leaves finely sliced; ¾ teaspoon Salt or to taste

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Servings: 2

Easy Moutabal (Middle Eastern Eggplant Dip Without Tahini)

Ingredients

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2 medium Globe eggplants about 800 grams (28¼oz)½ Long green chili finely diced, almost minced. Or to taste1 small Garlic clove crushed. Or to taste1 tablespoon Fresh lemon juice Or to taste1 tablespoo Extra virgin olive oil5-6 medium Fresh mint leaves finely sliced¾ teaspoon Salt or to taste

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Instructions

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Step 1

Place the eggplant over a direct flame for 18-20 minutes, or until soft and charred. Let the eggplants cool, for about 20-30 minutes. See note 1.

Step 2

Using your hands remove all the skin. Do not leave any bits of black charred skin. See note 2.

Step 3

On a chopping board and chop up the eggplant flesh until it has no chunky pieces. Add it to a bowl with crushed garlic, minced chili, finely sliced mint leaves, salt and lemon juice. Combine everything together with a fork. Do a taste test and adjust as needed. Serve the moutabal in a serving plate and top with extra virgin olive oil and any garnishes. Serve at room temperature or chilled