Eggplant Dip with Tahini Recipe | Oktay Usta 

Eggplant Dip with Tahini
Ingredients List:
4 eggplants
2 cloves of garlic
1 teacup of tahini
500 g of strained yogurt
Salt
For sauce:
Olive oil
Grounded red pepper
Preparation:
We roast the thin and long eggplants in an oven at 240 degrees for approximately 30-40 minutes. We peel the eggplants. After it becomes warm, we chop them finely on the board. We add yogurt, tahini, garlic, salt to the mixing bowl and mix. We add the eggplants in it and mix. We take it to the serving dish. We pour the sauce we prepared with olive oil and ground pepper. We place the triangle cut lavash over the dip. We decorate it with parsley.
Post Script:You can also roast the eggplants on the stove. Do not forget to drain the water of the eggplants.
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