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Fried Eggplant Baked in Tahini (Bitingan Ma’li bi-l-Tahina)
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Ingredients
- Large Round Eggplants (rumi)1 kg
- Cooking Oilfor deep-frying
- Tahini1 cup
- Water1 1/2–2 cups
- Lemon juice2 tablespoons
- vinegar1 tablespoon
- Cumin1/2 teaspoon
- Salta pinch
- Crushed Garlic (optional)3–5 cloves
Allergens (inferred from ingredient names): eggs, milk, sesame
Nutrition per serving (modelled estimate, not measured): kcal 220, protein 4, fat 14, carbs 20, fiber 4, sugar 8
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared