How to Make
Preparing the eggplant filling:In a medium bowl, press the Kiri square portions with a spatula until the texture becomes smooth and creamy.
On a stove burner over medium heat, place the eggplants and cook for a couple of minutes on each side or until they are lightly browned with grill marks. Allow to cool.
Carefully peel the eggplants, then using a knife, cut them into small pieces and mash them until the texture is smooth.
In a pan over medium heat, heat the olive oil, add the mashed eggplants, and cook for 3 minutes. Remove from heat.
Add the eggplants, salt, pepper, to Kiri mixture then mix all together until well combined.
Assembling the Mutabbak:Place a full teaspoon of the eggplants filling mixture in the center of the dough and fold into a rectangular shape.
In a large pan over medium heat, drizzle a little bit of olive oil and place the Mutabbaks. Cook from both sides for 5 minutes or until golden brown.