Eggplant Mutabbal

اروي النابليChef

Ingredients

• Eggplant
  1 kilogram
• Lemon Juice
  0.3 cup
• Tahini
  0.3 cup
• Crushed Garlic
  3 clove
• White vinegar
  1 teaspoon
• Chopped parsley
  2 tablespoon

Steps

1. 1

   Grill the eggplant for 15 minutes over high heat. After piercing it with a fork on multiple sides, remove it from the heat when it becomes soft.

   Required Tools:

   Grill

   15 min
2. 2

   Wash and drain it, then peel it and place it in a deep bowl. Mash it well with a garlic masher for 5 minutes, gradually add the tahini while continuing to mash, then add the garlic, lemon juice, vinegar, and salt. Garnish the eggplant mutabbal with parsley.

   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

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Tahiniper 100g

Energy595 kcal

Protein17 g

Total Fat53 g

Carbohydrate21 g

Dietary Fiber9 g

Total Sugars0.5 g

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

White vinegarper 100g

Energy21 kcal

Carbohydrate0.93 g

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

Dietary Features & Tags