- 2 medium size eggplants
- 2 garlic cloves
- 1 tomato
- 2 tablespoons pomegranate paste
- 1/2 teaspoon dried dill or 1/4 cup fresh dill
- 1/4 cup olive oil
- rock salt
rinse & chop eggplants (small cubes)
peal and pound the garlic
dice the tomato
mix the ingredient in a bowl, and place in a flat oven tray
cook for 30min or until eggplants are roasted (taste) on 325 degrees F. or 165 c.
serve cold or room temperature with bread or mixed greens.
The garlic and dill overpower other ingredient in this recipe. If you’re not a fan of either, you can substitute with onion and cilantro.