Cook Time | 30 minutes |
Servings |
Ingredients
- 300 gram Eggplant
- 3 tablespoons Vegetable oil
- 1 teaspoon Tahini paste
- 50 gram Yogurt
- 1 clove Garlic
- 1 pinch Coriander
- White pepper to taste
- Pomegranate to taste
- 1 tablespoon Balsamic
Ingredients
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Instructions