Eggplant Puree

From Arabesque: A Taste of Morocco, Turkey, and Lebanon

Cookbook

Author(s): Claudia Roden

Page 154

Cuisine: Middle Eastern

Reviews

1 reviews, average rating 5.0 / 5

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kfranzetta

14 years ago

★ ★ ★ ★ ★ 5/5

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I made this puree using the Lebanese variation listed at the bottom of the recipe--adding in pomegranate molasses, chopped garlic, and parsley. Delicious!

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