Made with AI
Herbed Green Mutabbal with Grilled Chicken
Ingredients
- eggplants2 large
- mint0,5 cup
- tahini0,25 cup
- garlic2 cloves
- lemon juice0,25 cup
- olive oil0,25 cup
- salt1 teaspoon
- black pepper0,5 teaspoon
- coriander0,5 teaspoon
- grilled chicken breasts2 pieces
Instructions
- 1
Preheat your grill to medium-high heat.
- 2
Prick the eggplants with a fork and place them on the grill. Grill for about 20-25 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 3
Remove the eggplants from the grill and let them cool. Once cooled, peel off the charred skin and scoop out the flesh into a bowl.
- 4
In a food processor, combine the eggplant flesh, chopped mint, tahini, garlic, lemon juice, olive oil, salt, black pepper, and coriander. Blend until smooth and creamy.
- 5
Adjust seasoning to taste, adding more salt or lemon juice if desired.
- 6
Slice the grilled chicken breasts into strips.
- 7
Serve the herbed green mutabbal in a serving dish, topped with the sliced grilled chicken.
- 8
Drizzle with a little extra olive oil and garnish with additional mint leaves if desired.
- 9
Enjoy your Herbed Green Mutabbal with Grilled Chicken!
