Burnt Eggplant with Tahini Pomegranate
Ingredients
- 1 large eggplant (baby eggplant are too bitter, don't use)
- 1/3 cup tahini paste
- 1 tablespoon fresh lemon juice, plus more
- 1 large clove garlic, grated
- 3 tablespoons fresh parsley, chopped
- 1/2 piece pomegranate seeds
- 1 tablespoon olive oil, plus more
- sea salt
- black pepper
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