½ cup vegetable oil
4 long eggplants
2 tbsp vegetable oil
1 chopped onion
2 chopped tomatoes
1 cup of boiled chick peas
sprinkle of salt
sprinkle of black pepper
sprinkle of cumin
2 cups of yogurt
½ cup of tehina
2 crushed garlic cloves
2 loaves of fried bread
Put the cut fried bread loaves on a serving dish. Put the egg plants over the bread. Fill the egg plants with the tomato mixture. Pour the yogurt mixture over the egg plants. Decorate with nuts and parsley leaves.