Grilled Eggplant Mutabbal

Ali Al-HusseiniChef

Ingredients

• Large eggplant
  2 piece
• Green bell pepper, finely chopped
  0.5 piece
• Crushed garlic clove
  2 clove
• Hot pepper, finely chopped
  0.3 piece
• Lemon Juice
  2 juice
• Water
  0.3 cup
• Tahini
  0.3 cup
• Olive oil
  2 tablespoon
• Salt
  1 tablespoon

Steps

1. 1

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

   Required Tools:

   Knife

   5 min
2. 2

   Grill the eggplant until fully cooked and very soft.

   Required Tools:

   Grill

   30 min
3. 3

   Remove the black skins from the eggplant 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 pepper, and blend well.

   5 min
6. 6

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

   5 min
7. 7

   Serve the eggplant mutabbal cold.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Waterper 100g

Water100 g

Tahiniper 100g

Energy595 kcal

Protein17 g

Total Fat53 g

Carbohydrate21 g

Dietary Fiber9 g

Total Sugars0.5 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