Eggplant Moutabel

Eggplant Moutabel Dip

Super bowl is coming up this Sunday everyone. If you want to impress your friends and family this weekend with something different, give this Eggplant Moutabel a shot. I love it because after you roast eggplants it gets a Smokey taste to it that just hits the tongue just right. This is easy and very simple, you can simply have with Pita, crackers, even use it as a spread in your sandwich.

All you need is: -

2 Eggplants

Canola oil

Oregano (picked)

Salt

Pepper

Dehydrated lemon zest (please check previous post)

Chili powder

Preheat your oven to 400⁰F as we cannot cook without a little heat in the oven. Find a roasting pan or Baking sheet, pour some oil on the base and lightly season the pan with some salt ad pepper. Place the eggplants in their skin on the surface of the pan, give them a drizzle of oil and also a light season. Place in the oven for 30 – 45 minutes. 

Once its done put in a bowl and cling wrap the bowl for about 10 minutes. The steam will help cleaning the eggplant easier. Once its ready, just cut the top off and peel the skin from the top to bottom. 

We will then add it to our blender along with a little salt, pepper and about 3 Tbsp. of Canola oil. If you have one of those blenders with the little screw cover for the lid, then you can take it off to add more oil to get the right colour (as seen in the pictures). 

Constantly taste it, season if needed. Once you’re done put it in your bowl, add your picked oregano, zest, and chili. Serve it, surprise your friends and show off your culinary knowledge & skill.