Mutabbak With Grilled Eggplant & Kiri

  • recipe

    Appetizer
    Mutabbak with Grilled Eggplant & Kiri

    recipe

    Kiri

Servings4
Dish TypeAppetizer
Prep Time25
Cook Time0
INGREDIENTS Total items( 7 )
  • recipe Afia Corn Oil
    3 tbsp
  • recipe Kiri Spreadable Cream Cheese Squares
    8 pcs
  • recipe Sunbulah Pastry Samosa Leaves
    10 pcs
  • recipe Eggplant Big Oman
    2 pcs
  • recipe Rahma Olive Oil
    1 tbsp
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch

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.
  • Serve warm.