Moutabel

Yield

8 cups

20

30

4: medium eggplants

4 cloves: garlic

1/4 cup: fresh basil

2: fresh green chile peppers

1/4 cup: tahini

4 tablespoons: fresh lemon juice

1 teaspoon: salt

1 sprig: fresh mint

1 teaspoon: olive oil

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.

Calories: 16 kcal

Carbohydrates: 2.4 g

Cholesterol: 0 mg

Fat: 0.6 g

Fiber: 1.3 g

Protein: 0.6 g

Sodium: 38 mg