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Fried Vegetable Salad

Ingredients:
	2 Pita Bread, cut into triangles
	1 Large eggplant, cut into cubes
	2 Medium Potatoes, peeled, cut into cubes
	1 Large green pepper, sliced
	Corn Oil for frying
	Dressing:
	3 Cloves Garlic, crushed
	½ Cup sesame paste (taheena)
	1 200ml KDD Non Fat Yoghurt
	2 Tablespoons Vinegar
	¼ Cup lemon Juice
	½ Teaspoon Salt

Preparing Time:	Cooking Time :	Yield Size:
10 Min	15 Min	6

Preparation:

Fry bread in oil until golden. Arrange in platter.

Sprinkle eggplant with salt, let stand for 15 minutes. Rinse, deep fry until golden, arrange over bread.

Fry potatoes, place them over eggplants, add sliced pepper.

Mix dressing ingredients until smooth, spoon over salad. Enjoy.