INGREDIENTS
3
lbs (2 large) eggplants, large
2 tsp
Basil
2 tsp
Chives
2 tsp
Thyme, fresh leaves
2 tbsp
Date molasses
1/4 cup
Tahini
1 tsp
Coriander seeds, whole
1
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil
3 tbsp
Pistachios
1
Pita
3 tbsp
Feta cheese
1 tsp
Rose water