Salt
One Whole Onion
One whole eggplant
Yoghurt
Salt
One Whole Onion
One whole eggplant
Yoghurt
Lemon Juice
Garlic
Tomato Paste
Beit Sitti Stock Mix
Bread
Cooking Oil
Pomogranate Molasses
Add a generous amount of Tahini into a bowl
1
Add half a cup of freshly-squeezed lemon juice
2
Add two crushed garlic cloves to the mix
3
Add two tbl of full fat yoghurt and stir until you reach a thick consistency
4
Cut the eggplant into small cubes
5
Add Salt the eggplants and mix it to drain out the bitter moisture
6
Cut bread into pieces
7
Drop the broken bread into hot oil and wait until it’s golden brown
8
Now drop the cubed eggplant into the hot oil and wait till browned
9
Add a full cup of water, 2 tsp of tomato paste to a pot over the stove and stir
10
Add one whole peeled onion to the mix
11
Add 1 tsp Beit Sitti stock mix and 2 tsp pomegranate molasis
12
Drop the deep-fried eggplant into the sauce and leave to boil
13
As your sauce boils, add a considerable about of yoghurt to your tahini and mix.
14
Now it’s ready! Bring the boiled sauce to start layering your plate
15
Layer the fried bread at the bottom. Add the eggplant from the cooked sauce. And your tahini sauce
16