L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Fisherman's PieBritish cuisine
Paella dish
Spanish meat stew cocidoSpanish cuisine
Paella dish
Tres Leches PieLatin American cuisine
Paella dish
Eclairs with custardFrench cuisine
Paella dish
Norman rice pudding tergoulFrench cuisine
Paella dish
Traditional French stew pot-au-feuFrench cuisine
Paella dish
Polish rassolnik ogurkova zupaPolish cuisine
Paella dish
Croque MonsieurFrench cuisine
Paella dish
LobianiGeorgian cuisine
Paella dish
TiramisuItalian cuisine

Mutabal

4 servings

45 minutes

The recipe was shared with us by Gayane Breiova, brand chef of the Gayane's restaurant.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
127.8
kcal
5.1g
grams
7.7g
grams
9g
grams
Ingredients
4servings
Eggplant
3 
pc
Cilantro
100 
g
Pomegranate seeds (arils)
50 
g
Salt
 
to taste
Tahini
50 
g
Cooking steps

  • 1

    Preheat the oven to 200 degrees.

  • 2

    Wash the eggplants, place them on a baking sheet, and bake in the oven for about 15-20 minutes.

    Required ingredients:
    1. Eggplant: 3 pieces

  • 3

    Let the cooked eggplants cool and peel them.

  • 4

    Place the eggplants in a deep bowl.

    Required ingredients:
    1. Eggplant: 3 pieces

  • 5

    Send the tahini next.

    Required ingredients:
    1. Tahini: 50 g

  • 6

    Chop the cilantro finely and add it to the bowl.

    Required ingredients:
    1. Cilantro: 100 g

  • 7

    Blend everything until smooth consistency.

  • 8

    Salt to taste and mix.

    Required ingredients:
    1. Salt:  to taste

  • 9

    Decorate with pomegranate seeds.

    Required ingredients:
    1. Pomegranate seeds (arils): 50 g

  • 10

    You can place a few cilantro leaves on top for decoration.

    Required ingredients:
    1. Cilantro: 100 g

Similar recipes