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Export 9 ingredients for grocery delivery
Step 1
Pierce the eggplants with a fork, roast them on an open flame (or in the oven if you don’t have a gas stove).
Step 2
Allow eggplant to roast over the flame for 20-25 minutes, moving them every 5 minutes. The larger the eggplant, the longer it will take to roast.
Step 3
When finished, remove from the flame and put them on a plastic bag, let them rest for 5 mins, save the steamed liquid and proceed to peel it with a sawed knife. Discard the skin.
Step 4
Let the eggplant return to room temperature and proceed to peel the skin with a saw blade knife.
Step 5
Mash the eggplant pulp with a fork or a masher.
Step 6
Mix all the ingredients plus some of the eggplant liquid, about 2-3 tablespoons.
Step 7
Make sure all the ingredients are well mixed until you have an uniform paste.
Step 8
Drizzle with olive oil and paprika and garnish with fresh parsley and/or pomegranate seeds.
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