Mutabbal with Grilled Eggplants and Kiri Cheese

Preparing the Eggplant Filling

1. In a medium bowl, press the Kiri cheese portions with a spatula until the texture becomes smooth and creamy.
2. On a stove burner over medium heat, place the eggplants and cook for a couple of minutes on each side or until they are lightly browned with grill marks. Allow to cool.
3. Carefully peel the eggplants, then using a knife, cut them into small pieces and mash them until the texture is smooth.
4. In a pan over medium heat, heat the olive oil, add the mashed eggplants, and cook for 3 minutes. Remove from heat.
5. Add the eggplants, salt, pepper, to Kiri mixture then mix all together until well combined.

Assembling the Mutabbal

1. Place a full teaspoon of the eggplants filling mixture in the center of the dough and fold into a rectangular shape.
2. In a large pan over medium heat, drizzle a little bit of olive oil and place the Mutabbals. Cook on both sides for 5 minutes or until golden brown.
3. Serve warm.