Eggplant Salad by Chef Tahir Chaudhry

Ingredients:

• Eggplants roasted 2
• Garlic 4-5 cloves
• Yogurt 1/4 cup
• Tahini 1/3 cup
• Lemon juice as required
• Extra virgin olive oil 3-4 tbsp
• Salt to taste
• Fresh parsley for garnish
  

Method:

1. Keep roasted eggplants in oven on 400 degrees C and turn it interval by interval.
2. When soft, take out from oven, put in food processor and mash it.
3. Then put with olive oil in pan, cook on medium flame for 4-5 minutes, put yogurt, tahini, lemon juice, garlic and salt, take out in salad serving dish and serve.