Mutabbal (Eggplant Salad) – a delicious recipe with eggplants, garlic, tahini, lemon juice, green chili pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Remove the head of the eggplants, and make two horizontal incisions with the knife on each side of the eggplant.
2
Place the eggplants under the grill for 30 minutes, until the skin is almost burnt. In the meantime, mix the two tablespoons of Tehina with the lemon juice until it becomes a smooth light beige uniform paste.
3
Remove the eggplants, and place them on a plate.
4
Bring a deep dish and open up the eggplants.
5
Start removing the inside of the eggplants and placing it in the deep dish. Make sure you don't take any of the skin.
6
The insides of the eggplant will be slightly watery, so mix it with a fork which would at the same time cut it into smaller pieces, almost a paste though not uniform in any way.
7
Add the Tehina paste and mix well with the fork.
8
Crush the garlic cloves with the chili pepper and add to the mixture.
9
Mix well. Add salt and olive oil to taste.
128
kcal
Calories
4
g
Fat
22
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large eggplants, 2 garlic cloves, 2 tablespoons tahini, 4 tablespoons lemon juice, and more.
Yes, Mutabbal (Eggplant Salad) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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