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Description Edit

Ingredients Edit

Directions Edit

  1. Grill the Eggplant until lightly charred and tender, then transfer to a platter.
  2. Mix together the tahini, garlic, lemon juice, cumin and water. Season with salt and cayenne pepper. Drizzle this onto the Eggplant and garnish with diced tart plums or pomegranate seeds, and chopped herbs.
  3. Serves 4.

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