Eggplant Mutabbal

نوف يافعCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Couteau

   Plaque de cuisson

   10 minutes
2. 2

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

   Matériel requis:

   Bol de mélange

   Fourchette

   10 minutes
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.

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