How to Make Eggplant with Lemon and Tahini

Eggplant with Lemon and Tahini
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
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.


How to Make Eggplant Salad with Mayonnaise

Eggplant Salad with Mayonnaise
3   large eggplants
2   chopped green peppers
2   tablespoons olive oil
1   tablespoon vinegar
1   cup mayonnaise
1   can flaked tuna fish
1/2   cup goat or crumbled feta cheese
1/2   chopped onion
1/4   cup chopped parsley
1/4   cup chopped fresh mint leaves
Salt to taste

Wash the eggplants and bake them in the oven until done when it’s cool remove the skin and drain the excess water. Cut the eggplant and the green peppers into small pieces. Also the parsley, mint leaves, onion and tuna flakes. In a large bowl put all the ingredients and mix them with mayonnaise, crumbled feta cheese and olive oil. Transfer the mixture to serving dish, and put in the fridge until serving Serve cold.

How to Make Eggplant Salad

Eggplant Salad

2        large eggplants

2        cloves garlic

3        tablespoons lemon juice

3        tablespoons olive oil

1/4   cup chopped parsley

1/2   cup pomegranate seed kernel

Salt to taste


Preheat oven to 350° F

Wash dry cut in half each eggplant and place them in a shallow baking dish and bake them until well done.

Put the baked eggplants in bowl and mash them well then add minced garlic, lemon juice and salt to taste.

Garnish with:

Pomegranate seed kernels, parsley and sprinkle olive oil over the tops.

Serve it cold.

How To Make Eggplant Patty

Eggplant Patty

1 kg medium size eggplants
3 tbsp white hard cheese
4 large whipped eggs
1 cup flour
1 cup  bread crumbs
1 cup  yogurt
4 tbsp parsley finely chopped
1 tbsp minced garlic
Salt and black pepper to taste
Wash and dry the eggplants, cut them in slices about 1/2 cm thick. Sprinkle them with salt and leave them for about 15 minutes, then squeeze the excess water out of the slices. Then fry them until golden brown.
Mix the grated hard cheese and two eggs and finely chopped parsley to make the stuffing.
Put one tablespoonful of the stuffing between the 2 fried slices, and then press the patty together
Then dip each two in the flour, whipped eggs, bread crumbs, and again in eggs.
Fry the eggplants in very hot oil until golden brown; never put them on the top of each other after they are taken out of the oil
Served with yogurt seasoned with crushed garlic, or with green salad according to the season.