Fried Vegetables

فاطمه السقاطChef

Ingredients

• 5 medium potatoes, peeled and cut into wedges
  5 pieces
• 8 eggplants, peeled and sliced lengthwise
  8 pieces
• 4 tablespoons tahini
  4 tablespoons
• 4 tablespoons yogurt
  4 tablespoons
• 1 lemon, juiced
  1 piece
• Salt and pepper
  0
• Chopped parsley for garnish
  0
• 4 cloves of garlic, crushed
  4 cloves
• 2 lemons, juiced
  2 pieces
• 1 teaspoon olive oil, for flavor
  1 teaspoon
• Salt and black pepper
  0
• Chopped parsley for garnish
  0

Steps

1. 1

   Fry the potatoes and drain well, then arrange them neatly on a large flat plate.

   Required Tools:

   Frying Pan

   🍳

   Large Plate

   5 min
2. 2

   Mix the sauce ingredients and pour over the potatoes, then garnish with parsley.

   Required Tools:

   Mixing Bowl

   5 min
3. 3

   Fry the eggplants and drain well, then arrange them neatly on a large flat plate. Mix the sauce ingredients and pour over the eggplants, then garnish with parsley.

   Required Tools:

   Frying Pan

   🍳

   Large Plate

   Mixing Bowl

   5 min
4. 4

   Serve with bread and salad.

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags