Tahini Eggplant Salad

Tahini Eggplant Salad


2 empty eggplants

2 cloves garlic

3 tablespoons straining yogurt

1/2 teaspoon salt

Juice of 1/2 lemon

1 tablespoon roasted sesame seeds

2 tablespoons tahini

1 tablespoon olive oil

Roast the aubergines. Take a deep coarse and wrap it in cling film for comfortable peeling of its shells.

Grave the garlic into a mixing bowl. Add the straining yogurt and salt and whisk. Take the plicans you peeled into this coarse. Add the sesam and tahini you roasted on top and mix.

You can serve it by adding olive oil.

Enjoy your meal.

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