EGGPLANT DIP
3-4 large eggplants sliced and salted
1 clove of garlic crushed
2tbs tahini
1 cup of yoghurt
Salt to taste
Shallow fry ur eggplants until they turn brown on both sides.
Place in a strainer and allow to drain from oil for about 1hr
Place the eggplant in a bowl and mash it all down. Add garlic and tahini and yoghurt and mix well. Serve as is it garnish with tomato and parsley. Serve with pita bread. You can also serve with carrot sticks and celery sticks
BRON – Di Bo
Theo Rebecca Geldenhuys – What is tahini?
Adam Cloete – Tahini is ‘n pasta / sous wat van sesami saad gemaak word
