Ingredients
- 1 eggplant, sliced
- 2 zucchinis, sliced
- 2 small potatoes, sliced
- 1 onion, quartered
- a few garlic cloves
- 2-3 tablespoon tahini sauce (not prepared)
Directions
Comment: Other vegetables could be used as well. Hard
vegetables are the best, but I think even tomatoes could be
interesting.
1. Soak the eggplant and zucchini slices in boiling water
for about 20 minutes.
2. Cook the potatoes for about 10 minutes in boiling water.
They should be cooked, but not completely.
3. Prepare the tahini sauce by adding enough water to make
a very watery sauce. Add spices, such as garlic powder and
paprika. NOTE: It is very important that the sauce will be
WATERY!!
4. Arrange the vegetables in a cassarole dish and pour the
sauce as evenly as possible over the vegetables. You can
sprinkle a few drops of oil over the veggies as well.
5. Cover with foil and cook until the vegetables are
tender (30-45 minutes)
Serves: 2