Moutabal,Moutabel…the Eggplant Journey Continues

As some of you remember, I had a huge eggplant to tackle a few weeks back. I used half of it to make a roasted eggplant soup

Begin by preheating the oven to 350 and then roasting the eggplants for 30-40 minutes or until the eggplant is tender and browned. Once out of the oven, remove the skin. Add the eggplant to a bowl and mash. You can also throw the eggplant into the food processor but I tend to avoid that method just because I like the chunks and irregular pieces of eggplant in my dip.

Add all the remaining ingredients.

Mix together and cool in the fridge for an hour. Serve with warm pitas or pita chips.



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Filed under Appetizer, Vegetarian

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