Eggplant and Zucchini Mutabbal

عنود الخليفيCocinero

Ingredientes

• 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

Pasos

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.

   Herramientas necesarias:

   Colador

   Cuchillo

   Tabla de cortar

   recipe.minutes
2. 2

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

   Herramientas necesarias:

   Cuchillo

   Tabla de cortar

   recipe.minutes
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.

   Herramientas necesarias:

   Sartén

   recipe.minutes
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.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas