Wash, dry, and roast eggplant on an open flame until charred. Peel the skin off and chop the eggplant into small pieces. Blend tahini, lemon juice, salt, garlic, and coriander until smooth. Add ...
And I’m thinking ricotta toast with roasted grapes for dinner on Saturday ... I’ll downshift into fried eggplant for supper-time heroes, no recipe required. Peel some Italian eggplants ...
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