Mutabbal Squash with Eggplant & Tomato

The classic Mutabbal is normally done with smoky roasted eggplant, but this version of Roasted squash Mutabbal has a unique taste that makes you finish up the whole plate, plus it’s very easy to prepare.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the squash in half lengthwise. Using a spoon, remove the seeds and discard, Drizzle the meaty sides liberally with olive oil and season with salt and pepper, place meaty side down, on a sheet pan. Cook in preheated 200°C oven for 20 minutes to 30 minutes or until a fork easily pierces the skin.

Step 2

While the squash is roasting make the Tomato Eggplant mixture; In a large skillet, heat 3 tablespoons olive oil over medium high heat, add diced onion, eggplant, and sauté, stirring for 5 minutes, add garlic and red bell pepper, turn heat down to medium and continue cooking until eggplant is tender about 10 more minutes, stirring frequently.

Step 3

Add diced tomatoes, a tablespoon (or more) of pomegranate molasses, salt, pepper, dried herbs, and simmer on low heat 5-10 more minutes, add the optional capers, check the seasoning and adjust salt, oil, give it a quick mix, cover and set aside.

Step 4

When the squash is tender, and tender enough to hold, use a fork to scrape the squash halves in one direction, creating similar strands, and place in a colander, let drain for a few minutes, and place on a serving dish.

Step 5

Mix 1 tbsp of lemon juice & 1 tsp olive oil in a small bowl, with pinch of salt and pepper then drizzle it over the squash, fluff and toss well to combine.

Step 6

Spread the eggplant tomato mixture over the squash, sprinkle with fresh parsley, a drizzle olive oil and serve warm.