Eggplant Salad with Tahini

A recipe I made last night that we couldn't get enough of is eggplant salad with tahini. You can call it butter if you want. Since I don't want the flavor of tahini to be too dominant (too much makes it bitter), I used 1 tablespoon. Of course, if you are going to make it with more ingredients, you can increase the tahini a little more.

You can consume it especially with fries, pasta or rice. Let's also mention that there may be a different dip sauce for the chips :)

A joyful rush took me again… 4 days before the Kitchen Secrets Barbecue Party, we are approaching the end of our recipe in the bag event.

See you soon, loves…

Ingredients for the Eggplant Salad with Tahini

• 4 eggplants or 300 gr ready-roasted aubergines
• 3 tablespoon of yoghurt
• 1 tablespoons of tahini
• 2 cloves of garlic
• 2 tablespoon of olive oil
• salt

How to Make Eggplant Salad with Tahini?

1. Roast the eggplants in the oven or on the stove.
2. After cleaning it well under the tap, cut it into large pieces and put it in a large mixing bowl.
3. Add the yogurt, olive oil, garlic, tahini and salt and pass it through the rondo. (If you don't have a rondo, crush the garlic in a pestle).
4. After mixing all the ingredients thoroughly and optionally rinsing, let them rest in the refrigerator for half an hour and serve.