Eggplant and Zucchini Mutabbal

عنود الخليفيChef

Ingredients

• 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

Steps

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.

   Required Tools:

   Strainer

   Knife

   Cutting Board

   20 min
2. 2

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

   Required Tools:

   Knife

   Cutting Board

   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.

   Required Tools:

   Frying Pan

   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.

   Required Tools:

   Mixing Bowl

   5 min

Nutrition Facts

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

Dietary Features & Tags