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INGREDIENTS |
- 10 little eggplants
- Vegetable oil
- 1 pomegranate
- 1 tbsp pomegranate seeds
- 1 cup tehini sauce
- Bunch of chopped parsley
PREPARATION |
- In an oven pan, place the eggplants, sprinkle with oil and bake for 20 mins or until tender.
- Once out of the oven, make a cut at the center of each eggplant.
- Fill it with pomegranate seeds , and top with tehini sauce.
- Decorate with parsley leaves, and pomegranate molasses dripping.
MAYA’S RECIPES |