prospective

Hello Dear Friends,

I put my Friday recipe a day early because I have work tomorrow. It seems like it will be easier as I leave the house very early tomorrow morning and won't be back until late.

Mutebbel (Mutabbal) A kind of eggplant salad prepared with tahini. There are many versions that are prepared by adding yoghurt just like me, as well as with tahini. made in 2010 eggplant salad with tahini a rougher version.

Lebanese cuisine Fats or Fettush It is one of the delicious salads that crack the palate like a salad. So, let's see how the tahini is, whether the salt is good or the yoghurt is low, you can finish it by tasting :) Let's say you have a last-minute guest, then you can skip the roasting part and make 1 jar of ready-roasted eggplant. But my advice is if you are going to do it like this, sauté the canned eggplant in a little oil so that the extra sourness goes away.

You can also use different ingredients to serve this recipe. Pine nuts or pistachios that you sauté in butter or olive oil for serving will also suit you very well.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

Love…

Ingredients for Mutebbel Recipe

• 4 medium eggplants
• 3 tablespoons of tahini
• 4 tablespoon of yoghurt
• juice of half a lemon
• 3 cloves of garlic
• salt

For the top:

• Olive oil
• parsley
• pomegranate seeds

How to make Mütebbel Recipe?

1. Roast the eggplants on the stove or in the oven. Put the roasted eggplants in a bowl and close the container airtight and wait for it to cool in it.
2. Peel the skin of the cooled eggplants, put them on the cutting board and chop and mash with a knife to almost puree.
3. Add yoghurt, tahini, crushed garlic, lemon juice and salt to the eggplants you have put in a deep mixing bowl and mix well.
4. Take the prepared salad on a serving plate. Drizzle olive oil on top.
5. Serve sprinkled with parsley leaves and pomegranate seeds.