1 eggplant, sliced
2 small potatoes, sliced
2 zucchinis, sliced
1 onion, quartered
2-3 tbsp. tahini
A few garlic cloves
Soak the eggplant and zucchini slices in boiling water for about 20 minutes. Cook the potatoes for about 10 minutes in boiling water. They should be cooked, but not completely. Prepare the tahini sauce by adding enough water to the tahini to make a very watery sauce. Add spices, such as garlic powder and paprika. Arrange the vegetables in a casserole dish and pour the sauce as evenly as possible over the vegetables. You can sprinkle a few drops of oil over the veggies as well. Cover with foil and cook until the vegetables are tender (30-45 minutes).