Arabic Cuisine: M’tabbal / Eggplant Puree

Rating: 2.00 / 5.00 (3 Votes)

Total time: 45 min



Cut the melanzane into slices, sprinkle with salt.

After 10 min. salt dry and finish baking the slices in oil, place on paper towels to drain the oil.

Blend melanzane with yogurt in hand mixer.

Fold in juice of one lemon and sesame paste, season with salt, arrange on small plates with olive oil.

Tip: Use creamy natural yogurt for an even finer result!

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