25-11-2006

Recipe
Put the eggplants on a metal plate after you nick them in different places, so the heat will penetrate the heart of the eggplant. Put them in the oven at 300 C. After a while turn the eggplant upside down. Take them out when they are well done, peel them and beat in a mixer and let them cool. Add olive oil, salt, concentrated pomegranate syrup, a small quantity of lemon juice, and crushed garlic (if desired). Serve this eggplant mixture in a dish and decorate it with grains of pomegranate and chopped parsley.