| Easy Spicy Eggplant Dip (Mutabbal) |
Cuisine: Middle Eastern
Author: Anita
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Ingredients
- 1 large eggplant
- 2 tbsp olive oil
- 1 packet Classic Bush's Best Hummus Made Easy
- 1 tbsp hot green chiles (or mild/medium to taste)
- ¼ cup plain whole milk Greek yoghurt
- ⅛ tsp liquid smoke
- Chipotle powder or Smoked Paprika to sprinkle on top for garnish
- pita bread or naan for dipping
Instructions
- Preheat oven to 375 degrees.
- Peel eggplant and slice into about ½-inch thick rounds. Lightly brush or spray both sides with olive oil and place on a large baking dish or cookie sheet. (See notes.)
- Roast for 30 minutes or until soft, getting mushy.
- Dump eggplant with remaining ingredients into a food processor and process to desired consistency.
- Put in a serving bowl, cover, and refrigerate until ready to serve.
- To serve, drizzle with a bit of olive oil (if desired) and sprinkle with chipotle powder or smoked paprika
- Serve with pita bread, bread of your choice, or chips.
Notes
* This works fine without putting olive oil on the eggplant before roasting; I just prefer the consistency when I use olive oil. What I do is take a plastic bag, dump the peeled eggplant slices in, pour the olive oil in, and shake the bag to coat the eggplant. Then put eggplant on the baking dish and roast.
** If you don't have liquid smoke, this would also be good with about ¼ tsp chipotle or smoked paprika.
*** This dish is traditionally served with the olive oil drizzled on top. Personally, I usually prefer it without.
** If you don't have liquid smoke, this would also be good with about ¼ tsp chipotle or smoked paprika.
*** This dish is traditionally served with the olive oil drizzled on top. Personally, I usually prefer it without.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/cold-dips/easy-spicy-eggplant-dip-mutabbal/