Grilled Eggplant Moutabal

عادل عاشورChef

Ingredients

• 2 large eggplants
  2 piece
• 1/2 green bell pepper, finely chopped
  0.5 piece
• 2 cloves of garlic, crushed
  2 clove
• 1/4 hot pepper, finely chopped
  0.3 piece
• 2 lemons, juiced
  2 piece
• 1/4 cup water
  0.3 cup
• 1/4 cup tahini
  0.3 cup
• 2 tablespoons olive oil
  2 tablespoon
• 1 tablespoon salt
  1 tablespoon

Steps

1. 1

   Wash the eggplants and make deep holes with the knife from the outside to the inside.

   Required Tools:

   Knife

   5 min
2. 2

   Grill the eggplants until they are fully cooked and very soft.

   Required Tools:

   Grill

   30 min
3. 3

   Remove the black skins from the eggplants and set aside.

   5 min
4. 4

   Prepare the sauce in the food processor, add tahini, lemon juice, olive oil, salt, and water, and blend well.

   Required Tools:

   Food Processor

   5 min
5. 5

   Add the garlic, sweet and hot bell peppers, and mix well.

   5 min
6. 6

   Add the grilled eggplant and mix until the mixture is well combined.

   5 min
7. 7

   Serve the eggplant moutabal cold.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags