Burnt Aubergine with Garlic, Lemon and Pomegranate Seeds
From
Jerusalem
Cookbook
Page 79
Cuisine: Middle Eastern
Course: Sides
aubergine
mezze
pomegranate
visual
Reviews
1 reviews,
average rating 4.0 / 5
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A very nice, versatile dish. We served this as a starter, together with Beetroot with Yoghurt, followed by a Fruity Lamb Tagine as a main - worked perfectly. The only issue was that there was just a bit too much garlic - though we had used two small cloves instead of a larger one.