Today I remembered again why I started doing this work and how I found the strength to continue. Lately, when I say diseases, tiredness, longing, I feel incredibly depressed. It is as if we are in a never-ending cycle, like the waves eroding the rocks. (A variety of complaints may come here, but I will not tire you out to relieve you in vain)
I looked in the fridge and made a simple but delicious appetizer in 2-3 minutes with some leftover ingredients from yesterday's shoot and some from breakfast. While I was preparing, the peace brought by that moment and the positive energy of creating something helped me a little bit. I will say, long live the kitchen secrets💕 I'm glad I tried such a job ❤️🧿
Ingredients for Eggplant Salad with Feta Cheese
- 3 roasted eggplant
- 50-60 g of feta cheese
- 4-5 tablespoons tahini
- 2-3 tablespoons of olive oil
- 1 tablespoons lemon juice
- 2-3 sprigs of scallions
- 1 pinch of parsley
- pomegranate seeds
How to Make Eggplant Salad with Feta Cheese?
- Chop the peeled aubergines, add the feta cheese, tahini and olive oil and mash and mix.
- Take it on a serving plate, garnish with spring onions, parsley and pomegranate seeds and serve.