Eggplant salad with nazarteh tahini 

 

2 roasted eggplants
3/4 cup cold water
1 Cup of Tahini Nazareth
minced garlic
Freshly squeezed lemon juice

Preparation:

Chop  the coarse eggplant 
• Mix the tahini of Nazareth and the cold water and the hand-squeezed lemon until you get a uniform mixture, then add the chopped  eggplant and garlic ,  stir in the blender until the mixture is uniform.

 

For more information about Nazareth Halva products Please Contact us