Grilled Eggplant Moutabal

عادل عاشورCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Couteau

   5 minutes
2. 2

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

   Matériel requis:

   Gril

   30 minutes
3. 3

   Remove the black skins from the eggplants and set aside.

   5 minutes
4. 4

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

   Matériel requis:

   Robot culinaire

   5 minutes
5. 5

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

   5 minutes
6. 6

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

   5 minutes
7. 7

   Serve the eggplant moutabal cold.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques