Eggplant Salad with Tahini
Ingredients
- 12 small eggplants
- 1 cup yogurt
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 3 cloves garlic, crushed
- 1 cup chopped cilantro
- 1 cup chopped parsley
For serving
- sumac
Preparation
Cut the eggplant into halves then sprinkle some salt on it, leave it aside for a few minutes.
To prepare the sauce: in a bowl, put the tahini, yogurt, lemon juice, cumin, salt, and garlic, mix until well combined.
In a deep skillet, heat corn oil then fry the eggplant halves until golden brown. Remove from oil and place on paper towel to drain excess oil.
In a serving dish, put the cilantro and parsley, spread some sauce.
Place the fried eggplant then spread the remaining sauce.
You can add some tomato pieces then sprinkle sumac and serve.
