Eggplant Mutabbal

نوف يافعChef

Ingredients

• 6 large eggplants
  6 pieces
• 3 cloves of garlic
  3 cloves
• 1 tablespoon tahini
  1 tablespoon
• 2 tablespoons lemon juice
  2 tablespoons
• Salt and black pepper
  0
• 4 tablespoons olive oil, for topping
  4 tablespoons

Steps

1. 1

   Pierce the eggplants with a knife from several sides and place them over medium to high heat on the gas flame.

   Required Tools:

   Knife

   Baking Sheet

   10 min
2. 2

   Leave the eggplants until cooked, then place them in a bowl to cool, peel, and mash with a fork.

   Required Tools:

   Mixing Bowl

   Fork

   10 min
3. 3

   If the eggplants release any water or liquid, discard this liquid as it is bitter.

4. 4

   Divide the eggplant into freezer bags, placing one and a half cups of eggplant in each bag and put them in the freezer.

5. 5

   When preparing the eggplant mutabbal, take the bag out a day before and place it in the refrigerator, then mix the eggplant with the ingredients and serve on a plate, drizzling oil on top.

Nutrition Facts

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

Dietary Features & Tags