Fire Roasted Eggplant & Pomegranate


Fire roasted eggplants, tahini, pine nuts, pomegranate seeds & za’atar.

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Serve cold. place the eggplant on a plate. Shake well and drizzle the lemon juice & olive oil dressing. Sprinkle 3/4 of  the za’atar and salt on top. Drizzle tahini and sprinkle the rest of the za’atar & salt.  Garnish with the pine nuts & pomegranate kernels. 

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