Eggplant salad with nazarteh tahini 


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


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.


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