Eggplant Mutabbal

بسام شنيقChef

Ingredients

• Eggplant
  1 kilogram
• Yogurt
  5 tablespoons
• Tahini
  2 tablespoons
• Parsley, chopped
  4 tablespoons
• Garlic, crushed
  2 cloves
• Lemon Juice
  3 tablespoons
• Olive oil
  3 tablespoons
• Salt
  0
• Tomato, diced to taste, for garnish
  1 piece

Steps

1. 1

   Grill the eggplant directly over the fire or in the oven after removing the green stem and leaving the stalk, then peel and mash it.

   Required Tools:

   Grill

   30 min
2. 2

   Place the tahini in a bowl and mix with a spoon of water until it turns white. Then add the yogurt, garlic, and lemon juice and mix well.

   Required Tools:

   Mixing Bowl

   10 min
3. 3

   Add the mashed eggplant and mix well, then pour the eggplant mutabbal into a serving dish and garnish with parsley and tomato. Drizzle olive oil on top and serve.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Tahiniper 100g

Energy595 kcal

Protein17 g

Total Fat53 g

Carbohydrate21 g

Dietary Fiber9 g

Total Sugars0.5 g

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

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

Dietary Features & Tags