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instructions
In a bowl, put the eggplant, sprinkle it with a little salt, leave it for a while, then fry it until it browns (making sure to dry it completely from the oil).
– Fry the potatoes until they are browned (making sure to dry them completely from the oil).
– Sprinkle the potatoes and eggplant with sumac, mix, then prepare the sauce by mixing (tahini + lemon + mayonnaise + yogurt) and stir well until the sauce is mixed, then add the garlic and pepper.
Place the eggplant and potatoes in a serving dish, pour the sauce randomly over them, add toasted bread on top, and garnish with parsley.
We can decorate the eggplant and potato salad with fried pine nuts and fried bread and serve…
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