| Cook Time | 60 minutes |
| Servings |
Ingredients
- 3 pieces Eggplant
- 200 gram Cherry tomatoes
- 1 piece Pomegranate
- 1 clove Garlic
- Green Onion
- 1 tablespoon Tahini paste (or 2 tbsp sesame)
- 3 tablespoons Olive oil
- Allspice to taste
- 6 pieces Mint
Ingredients
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Instructions
- Poke the eggplants with a knife and bake for about 45 minutes in preheated to 200 deg. oven. Allow to cool, remove the skin and finely chop the flesh.
- Finely grate or cut the garlic. Onions are also finely cut.
- Add the tahini paste to the eggplant, if it is not there, then fry the sesame seeds and add them. Also add olive oil, juice from half a pomegranate, salt and pepper to taste.
- Cherry tomatoes cut in half.
- Add pomegranate seeds and mint leaves. Mix everything.
- Ready.
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