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Middle Eastern Eggplant Recipe

Shadi HasanzadeNemati
  • 45 minutes
  • Serves 6

INGREDIENTS

4

Chinese Eggplants

4 tbsp

Olive Oil

4 cloves

Garlic (Minced)

1 tsp

Salt

2 tsp

Sumac

1/4 cup

Tahini

1/4 cup

Plain Greek Yogurt

2 cloves

Garlic (Minced)

2 tbsp

Lemon Juice

1/4 tsp

Salt

1/2 tsp

Sumac

1 tbsp

Olive Oil

1/2 cup

Pomegranate Arils

1/4 cup

Walnuts (Chopped)

1/4 cup

Parsley (Chopped)