Savory Roasted Eggplant with Tahini

Makes 6 servings This beloved dish is a favorite item at nearly every restaurant in Israel. Fresh and nutritious eggplant roasted in its own juices and topped with a savory dressing is simple and yet incredibly delicious.   Ingredients:

  3 medium-sized eggplants 1 cup of Golden Millstone Sesame Butter’s

Tahini recipe 2 ripe tomatoes, diced 1/ 3 cup olive oil 3 garlic cloves, crushed 1 cup chopped mint Salt and freshly-ground pepper to taste   Preheat oven to 350 degrees and wipe a foil lined pan with a thin coat of olive oil. Slice each eggplant in half lengthwise, season to taste with salt and pepper and place face down on pan. Bake for 35-40 minutes. Meanwhile, in a blender or es malo tomar la viagra small bowl,

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mix together tahini, olive oil, tomatoes, garlic and mint, season to taste with salt and pepper and blend well.  

Remove eggplant from oven when done, cut each cialis sans ordonnance in half cialis online generic lengthwise, place user reviews on cialis on a platter and drizzle with dressing.

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