Eggplant Dip in Baked Kibbeh Cups
Ingredients
- 1 large eggplant
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 3 cloves crushed garlic
- 1 cup pomegranate seeds
- 500 grams kibbeh dough
For serving
- chopped parsley
Preparation
Poke the eggplant with a wooden skewer if it is large, place it over the flame, turn several times until cooked, and peel it.
Place the eggplant in a dish, mash it with a fork, then add the garlic, tahini, salt, and lemon juice, and mix well to combine.
Preheat the oven to 180 degrees Celsius and prepare large muffin tins.
Take some kibbeh dough, shape it into balls, and place them in the tins.
Press lightly on the dough so it covers the bottom and sides of the tin, forming a cup shape.
Brush the kibbeh cups with a little olive oil, then bake in the oven for about 30 minutes until done, and let them cool completely.
For serving, place the kibbeh cups on a serving dish, fill them with the eggplant mixture, sprinkle with pomegranate seeds, and serve.
Tips
You can prepare the eggplant mixture in advance and store it in the refrigerator.
