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Beitinjan Mahshi

 In
DifficultyIntermediate
Yields7 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients

 6 small eggplant
 ½ diced green pepper
 1 diced onion
 ½ cup squeezed lemon
 1 diced tomato
 1 diced garlic clove
 3 tbsp tahini
 1 tbsp Yoghurt
 salt

Directions

1

cup the eggplants in half and sprinkle some salt on them to all the water to come out 2.

2

Allow eggplant to rest for 10minutes, and then deep fry until golden brown

3

mix the chopped tomato pepper garlic and onion

4

draw a line through the eggplant and stuff with the mixture

5

in a small bowl mix tahini and lemon juice and salt and add yoghurt for creamy like texture line the eggplants on a plate and garnish with tahini sauce

6

Enjoy

Ingredients

 6 small eggplant
 ½ diced green pepper
 1 diced onion
 ½ cup squeezed lemon
 1 diced tomato
 1 diced garlic clove
 3 tbsp tahini
 1 tbsp Yoghurt
 salt

Directions

1

cup the eggplants in half and sprinkle some salt on them to all the water to come out 2.

2

Allow eggplant to rest for 10minutes, and then deep fry until golden brown

3

mix the chopped tomato pepper garlic and onion

4

draw a line through the eggplant and stuff with the mixture

5

in a small bowl mix tahini and lemon juice and salt and add yoghurt for creamy like texture line the eggplants on a plate and garnish with tahini sauce

6

Enjoy

Beitinjan Mahshi
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