Eggplant and Zucchini Mutabbal

عنود الخليفيŞef

Malzemeler

• 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

Adımlar

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.

   Gerekli Aletler:

   Süzgeç

   Bıçak

   Kesme Tahtası

   20 dk
2. 2

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

   Gerekli Aletler:

   Bıçak

   Kesme Tahtası

   5 dk
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.

   Gerekli Aletler:

   Tava

   10 dk
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.

   Gerekli Aletler:

   Karıştırma Kasesi

   5 dk

Besin Değerleri

* Besin değerleri yaklaşık değerlerdir ve hesaplama; malzeme türü, yetiştirme, depolama ve pişirme yöntemlerinden etkilenebilir.

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