Potato salad and grilled eggplant

Ingredients

2 potatoes, 2 eggplant turkey 1 green pepper 1 onion red 1 / 4 cup olive oil 2 tablespoons chopped parsley 1 / 2 cup sauce, sesame paste 2 tablespoons minced garlic 1 teaspoon ground cumin 1 tablespoon vinegar red 1 tablespoon lemon juice Salt and pepper

Way

- Climbing the potatoes in water until tender, then peel and cut thick rings 2 / 11 cm. - Wash eggplant and dried, and then clipped at different places by the Party to a sharp knife. - Grilled eggplant directly over medium heat, then peel and cut into halves and remove it the largest possible quantity of sowing. - Cut the eggplant into cubes and keep aside and add a little lemon juice so it does not change color. - Grilled green peppers directly over medium heat, stirring. - Put the peppers in a plastic bag for five minutes, then cut in half, get rid of the seed and the chaff and cut into small squares. - Red onions cut into small pieces and brown in two tablespoons of olive oil for 10 minutes. - In a deep bowl, mix eggplant, red onion, green pepper, parsley and tahini mixture and season well with salt and pepper, and set aside. - In another bowl, mix garlic with vinegar, lemon and remaining olive oil and ground cumin. - Stacked rings potatoes in a plate (as in the picture), and sprinkle with a mixture of garlic and eggplant Pinhakhlat distributed.