Borani Banjan met Muhammara
Servings: 8
Preparation time: 25min
Difficulty:
Foodcost: € 2.46
Ingredients
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800g Granoliva Tomato-pepper salsa – Matbucha 800g
-
320g Granoliva Muhammara 800g
-
800g Granoliva Yoghurt dip with mint, lemon, and za’atar - Labneh 800g
-
1 Eggplant, cut into slices of approx. 3cm
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250ml Passata
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2g Coriander powder
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2g Cumin powder
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1g Turmeric
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1g Chili flakes
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80g Walnuts
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16g Fresh parsley, picked
-
Lebanese bread
Preparation
Fried eggplant
- Fry the eggplant slices for 4–6 minutes until golden brown.
- Drain on kitchen paper.
Matbucha-sauce wth eggplant
- Bring Granoliva Tomato-Pepper Salsa – Matbucha to a boil with passata, coriander, cumin, turmeric, and chili flakes.
- Simmer gently for 10 minutes without a lid.
- In the last 2 minutes, add the fried eggplant.
Plating for 1 portiob
- Spread 80g Granoliva Yoghurtdip Mint, Lemon & Za’atar – Labneh over the bottom of a plate.
- Spoon 150g Matbucha sauce with eggplant on top.
- Place 20g Granoliva Yoghurtdip Mint, Lemon & Za’atar – Labneh in the center of the Matbucha sauce.
- Spoon 40g Granoliva Muhammara on top.
- Finish with parsley and walnuts.
- Serve with warm Lebanese bread.
Let’s dip it!
Related products
Mezzinas: Tomato-pepper salsa - Matbucha
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A delicious, spicy salsa made with tomatoes, roasted green and red bell peppers, green jalapeño, lemon zest, garlic, chili pepper, and paprika
Mezzinas: Muhammara
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A rich, flavour-packed dip made from roasted peppers, walnuts, and couscous, with a subtle hint of pomegranate and mild spices. This Middle Eastern classic combines sweet, savoury, and lightly spicy notes in one harmonious whole.
Mezzinas: Yoghurt dip with mint, lemon, and za’atar - Labneh
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A refreshing yogurt dip with a smooth, creamy texture and a subtle blend of mint, lemon zest, and za’atar
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