Eggplant salad with sesame paste - Mutabal betinjean - specific to Arab countries
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Eggplant salad specific to Arab countries has 3 mandatory ingredients: sesame paste, garlic and lemon juice. It is served with a clove of garlic to which is added lemon juice and finely chopped hot peppers.
- 2 large eggplants
- 2 tablespoons sesame paste
- 2 tablespoons lemon juice
- 2 tablespoons natural yogurt
- 3 cloves of garlic passed through the garlic press
- 2 tablespoons olive oil
- salt to taste
Preparation time: less than 60 minutes
RECIPE PREPARATION Eggplant salad with sesame paste - Mutabal betinjean - specific to Arab countries:
Put baked eggplant on a stove on the stove. Allow to cool and peel.
Drain for about an hour, then finely chop.
Put the chopped eggplant in a bowl and add the sesame paste, lemon juice, yogurt and garlic.
Mix well and season with salt.
Decorate to taste with mint leaves, olives, tomatoes, cucumbers.
Pour a little olive oil on the salad.
Serve with Arabic stick and optionally garlic sauce with lemon and chopped hot pepper.
The Arabic stick is broken into pieces and used as a spoon to take the eggplant salad from the plate.
This is the Arabic style of eating eggplant, bean, lettuce, Baba Ghanouj, hummus, etc.
Searched words "bean salad"
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