باذنجان وكوسا بالطحينية

Grate the zucchini and onion

Peel the eggplant and cut it into small cubes.

Put the eggplants in a skillet on the fire with two tablespoons of olive oil and fry them until they are browned

Add the minced garlic to the skillet.

Add the zucchini and grated onion.

Stir the ingredients together until they are all softened.

Add salt, black pepper and dried mint.

Add the yogurt and tahini to the mixture.

Dilute the mixture by adding ½ cup of water, stirring.

Stir the mixture well until the ingredients are completely combined.

Place the mixture in a serving bowl and garnish with olive oil