the grape sheikh mushatah - grilled eggplant with yoghurt sauce ingredients → 2 tbsp olive oil → salt and pepper for the yoghurt sauce → 150g greek yoghurt → 3 tbsp tahini → 1 organic lemon juiced salt to taste to serve → 1 tbsp extra-virgin olive oil → 1 organic lemon zested → 4 tbsp green tarator method oil and then salt and pepper liberally they are done and the edges are somewhat charred tomato and parsley with extra-virgin olive oil and lemon zest first the yoghurt sauce and then parsley salad and toasted pine nuts vintagecellars.com.au
