سلطة باذنجان بالطحينة

Cut the eggplants into medium-sized cubes, sprinkle them with salt, and let them sit for about 15 minutes to draw out excess moisture and bitterness.

Deep-fry the eggplant cubes in hot oil until golden brown, then place them on paper towels to absorb excess oil.

Dice the tomatoes, chop the parsley, rinse and drain the chickpeas.

To make the dressing, mix tahini with lemon juice, mashed garlic, and salt.

Gradually add water until the dressing becomes smooth and creamy (not too thick).

In a large bowl, combine the fried eggplant, tomatoes, chickpeas, parsley, and dressing. Mix well until everything is coated.

Top with toasted pine nuts and serve the salad cold.