How to Make Eggplant with Lemon and Tahini

Eggplant with Lemon and Tahini
Ingredients:
2     large eggplants
3     tablespoons tahini
3     tablespoons plain yogurt
1     tablespoon lemon juice
2     tablespoons olive oil
2     tablespoons pomegranate seeds
2     tablespoons chopped parsley
Salt to taste
Preparations:
Wash and peel the eggplants then cut into half slices. Put them into microwave dish add 2 tablespoons water and two tablespoons lemon juice for discoloration and toss them together, cover with plastic wrap cook in microwave for three minutes or until done. Mashed like the puree. Mix the tahini with 2 tablespoons water adds the lemon juice and garlic mix them together, and then add the mixture to the eggplants and salt. Put eggplant mixture in serving dish garnish with chopped parsley and put the pomegranate seeds and olive oil on top.

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