Eggplant purée with tahini (Mutabbal) from Vegetarian Dishes from Across the Middle East (page 41) by Arto der Haroutunian

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Notes about this recipe

  • dc151 on April 13, 2022

    My first time using my kozmatik- a pan used on oven range to get direct heat on that eggplant. The directions were sparse, I had no idea how long to do this, but the eggplant sort of shrank. The fat end wasn't quite done. I didn't like the taste of this from the spoon, but once on a slice of thick pita, it was much better. Not my favorite dish, but I would certainly make it again.

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