Cumin-roasted eggplant wedges with pumpkin seeds, pine nuts, pomegranate & yogurt dressing from Sirocco: Fabulous Flavors from the Middle East (page 144) by Sabrina Ghayour

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe appears online as "Cumin-roasted aubergine wedges with pumpkin seeds, pine nuts, pomegranate & yogurt dressing".

  • sonyarr on November 25, 2022

    This was very good even though I didn't have enough cumin seeds. Looks beautiful with all the colors. Need to use plenty of olive oil for roasting the eggplant.

  • Nancy402 on May 29, 2016

    Enjoyed this tasty and easy dish. Beautiful on a platter. Good combination of flavours and textures.

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