Eggplant and Zucchini Mutabbal

عنود الخليفيKuhar

Sastojci

• 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

Koraci

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.

   Potreban pribor:

   Cjedilo

   Nož

   Daske za rezanje

   20 min
2. 2

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

   Potreban pribor:

   Nož

   Daske za rezanje

   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.

   Potreban pribor:

   Tiganj

   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.

   Potreban pribor:

   Posuda za miješanje

   5 min

Nutritivne činjenice

* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.

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