Vegan Mütebbel (Antakya Appetizer)

Ingredients for Vegan Mütebbel (Antakya Appetizer) Recipe

  • juice of 1 lemon
  • 3 large eggplants (roasted)
  • 2 cloves of garlic (grated)
  • 4 tablespoons of tahini

For the above:

  • 1 tomato
  • 1 tablespoon of olive oil
  • 1 bunch of parsley (finely chopped)
  • 1 teaspoon paprika
  • 1 teaspoon cumin

How to Make Vegan Mütebbel (Antakya Appetizer)?

  • First, wash the eggplants with plenty of water and dry them with a paper towel.
  • Set the stove to medium heat, place the eggplants and roast them.
  • When the first temperatures of the roasted eggplants pass, gently pull the skins off.
  • Cut the eggplants in half first. Then chop finely.
  • Grate the garlic and put it in a bowl.
  • Add tahini and lemon juice to the garlic and mix.
  • Add this mixture over the roasted eggplants.
  • Finely chop the parsley and tomato. Add olive oil, paprika and cumin and mix.
  • Transfer the eggplant mixture to a serving plate. Serve with the tomato mixture on top. Enjoy your meal.

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