Muhtebbel (Tahini embers eggplant) Recipe

Ingredients:

For the Appetizer:
	Eggplant (Big)	3	Qty
	Tahini	2	Tbsp
	Strained Yogurt	3	Tbsp
	Lemon Juice (1/2 Lemon)	1/2	Qty
	Cumin	1	Tsp
	Garlic	2	Clove
	Olive Oil	3	Tbsp
	Fine Salt	1	Half Tbsp
	Black Pepper (Freshly Ground)	1	Tsp

For the Over:
	Sesame (Roasted)	2	Tbsp
	Fresh Mint (Finely Chopped)	1	Pinch
	Parsley (Finely Chopped)	1	Pinch
	Olive Oil	1	Tbsp
	Powdered Red Pepper	1	Tsp

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Instructions:

1. Pierce the eggplants with toothpicks from 5-6 places and roast on the furnace (rooted) or soften in the oven.
2. Take the roasted eggplants into a container when they are hot and wrap them with stretch film so that they do not air and let them cool. Instead, you can use 4-5 spoons of canned eggplant. If any, take the excess water of the eggplants with a wire strainer.
   

   
3. Open a cut from the middle of the eggplants and remove them with a spoon. Thoroughly chop the roasted eggplants with a knife and crush them with a fork.
4. For the sauce, beaten the garlic with 1 fiske salt in the mortar. Mix with strained yogurt and feed thoroughly.
   
5. Mix the eggplant, tahini, yogurt, olive oil, lemon juice, salt and spices and crush until it becomes homogeneous.
   
6. Take the mixture to the serving plate and straighten it with the opposite of the spoon. To decorate mint and parsley. Roast the sesame seeds gently until the color changes in the pan. Instead, you can also use peanuts, hazelnuts or pistachios.
   
7. Spread over your appetizer and serve cold by decorating chopped fresh grass, pepper and sesame seeds. For a bitter flavor, heat the olive oil slightly and add bitter powder red pepper and spread this bitter oil over its mutual. Enjoy your meal!
   
8. Note: It is recommended to serve without waiting too long because yogurt may disrupt the consistency.
9. Menu Recommendation: Lamb closure, Mutubbel, Painful Crush, Meyhane Rice

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Appetizer Vegetable Salad