Eggplant Moutabal with Yogurt

عنود بن عبد الكريمChef

Ingredients

• Large Eggplant
  2 pieces
• Tahini
  4 tablespoons
• Lemon Juice
  2 pieces
• Yogurt
  0.3 cup
• Salt
  0.5 teaspoon
• Crushed Garlic
  0.5 teaspoon
• Vinegar
  2 tablespoons
• Water
  0.3 cup
• Olive oil
  2 tablespoons
• Chopped Parsley
  2 tablespoons

Steps

1. 1

   Roast the eggplant in the oven or on the stove.

   Required Tools:

   Oven

   5 min
2. 2

   Peel the eggplant and place it in the blender with the remaining ingredients until smooth.

   Required Tools:

   Blender

   5 min
3. 3

   Pour into a serving platter, drizzle with oil and garnish with parsley, then serve.

   Required Tools:

   Serving Platter

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

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

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Saltper 100g

Ash100 g

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Vinegarper 100g

Energy21 kcal

Carbohydrate0.93 g

Waterper 100g

Water100 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

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

Dietary Features & Tags