eggplant kibbeh

Photo of the eggplant kibbeh – recipe of eggplant kibbeh on DeliRec

eggplant kibbeh

Name: eggplant kibbeh
Prep time: 40 min
Total time: 40 min
Yield: 5 Porções
Ingredients: 2 unit(s) Eggplant; 2 unit(s) Garlic; 1/2 unit(s) Chopped Onion; 1 tablespoon Tahini; 1 unit(s) Lemon Juice; 1 tablespoon Chopped mint; 1 tablespoon Chopped green parsley; 1 teaspoon Syrian Spice; 1/2 teaspoon Cinnamon; 0 to taste Salt and pepper; 1 cup Wheat for kibbeh; 200 g Mozzarella; 0 to taste Olive oil

In a partnership with

@delirec

🇧🇷Brazil

•

View in original language

(Português)

40 min(s)

5 servings

Eliana Scaramal

@feijaonoprato

Ingredients
Recipe

Eggplant2 unit(s)
Garlic2 unit(s)
Chopped Onion1/2 unit(s)
Tahini1 tablespoon
Lemon Juice1 unit(s)
Chopped mint1 tablespoon
Chopped green parsley1 tablespoon
Syrian Spice1 teaspoon
Cinnamon1/2 teaspoon
Salt and pepper0 to taste
Wheat for kibbeh1 cup
Mozzarella200 g
Olive oil0 to taste

Place the wheat in the bowl and cover with hot water, leave a finger of water on top of the wheat and cover well and leave until it cools down.
Cut the eggplant in half and draw the halves into diamonds (to get the seasoning well), mix garlic, pepper and a drizzle of olive oil and bake in the oven or airfrey until soft.
Remove all the pulp from the shell and place in a bowl, add the wheat and all the other ingredients (except the Mozzarella) - mix well until smooth.
Grease the baking dish with olive oil, place half of the kibbeh dough - fill it with Mozzarella and cover with the rest of the kibbeh dough.
Scratch the kibbeh and water it with olive oil - take it to bake in a medium oven or in the airfreyr at 160 degrees until golden.
Serve warm accompanied by a salad and a cold juice.

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eggplant kibbeh

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