Eggplant and Zucchini Mutabbal

عنود الخليفيKok

Ingredienser

• 2 Eggplants
  2 pieces
• 3 Zucchinis
  3 pieces
• 1 cup vegetable oil for frying
  1 cup
• 500 grams yogurt
  500 grams
• 2 tablespoons tahini
  2 tablespoons
• 2 cloves of crushed garlic
  2 cloves
• 1/4 cup olive oil
  0.3 cup
• Chopped parsley
  0
• Sliced tomatoes and bell peppers for garnish
  0

Trin

1. 1

   Peel the eggplant and cut into slices about 1 cm thick, sprinkle with salt, and let sit for 20 minutes in a strainer.

   Nødvendigt udstyr:

   Si

   Kniv

   Skærebræt

   20 min
2. 2

   Wash the zucchini and cut into thick slices about 0.25 cm thick.

   Nødvendigt udstyr:

   Kniv

   Skærebræt

   5 min
3. 3

   Heat the oil, fry the eggplant and zucchini slices until golden, place on paper towels, and let cool slightly, then mash or blend until smooth.

   Nødvendigt udstyr:

   Stegepande

   10 min
4. 4

   Add tahini and garlic to the yogurt, along with salt, and the mashed eggplant and zucchini, mix well, then pour into plates and garnish with parsley, tomatoes, bell peppers, and olive oil, then serve.

   Nødvendigt udstyr:

   Blandeskål

   5 min

Ernæringsfakta

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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