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Ingredients
- 2 tablespoon eggplants 2olive oil
- 3-4 tablespoon tahini sauce 3yogurt 1lemon juice
- 1 teaspoon salt 1black pepper
- 3-4 tablespoon tahini sauce
- 3 tablespoon yogurt
- 1 tablespoon lemon juice,
- 1 tablespoon thyme leaves minced
- 2 garlic cloves minced
- 2 carrots peeled and roughly grated
- 1 tablespoon mint finely chopped
- 1/2 cup toasted pumpkin seeds
- 1 tablespoon cumin
- 1/2 cup lemon juice,
- 3 tablespoon cranberries
- 1/2 teaspoon Salt
- 2 cup garlic cloves peeled 1 and 1/2chickpeas, precooked 2 tablespoon lemon juice 1 teaspoon cumin 1/2 teaspoon salt , 1/2 teaspoon black pepper
- 1/2 cup tahini sauce 1water
- 1 cup yogurt 1 teaspoon thyme leaves
- 1 Cucumber sticks to taste, for presentation
Instructions
--Eggplant :
- Take eggplants and remove the green part. Cut them into half lengthwise and make crosswise incisions in them.
- Place eggplants in baking dish, sprinkle olive oil on top. Season with salt and pepper and allow them to bake for about 30-40 minutes until soft.
- When eggplants become baked, allow them to cool down slightly. Now scrape out eggplant flesh and chop it finely.
- Place it in bowl and add tahini, lemon juice, yogurt, thyme leaves, minced garlic and season with salt and pepper and mix them well.
--Salad
- Place carrots, finely chopped mint, cumin, about 3 tablespoon olive oil, lemon juice, cranberries, 1/2 teaspoon salt and toasted pumpkin seeds in a bowl. Now mix them well and allow to set.
--Hummus
- Add peeled garlic, chickpeas, lemon juice, cumin, salt, black pepper, tahini sauce and water in a food processor and blend until smooth and creamy.
- Pour it in a bowl and set aside.
- Now all three serve as mix platter.
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