Ingredients
Prepare Eggplant with Pomegranate Molasses (previous page). Instead of sprinkling the eggplants with parsley and pomegranate seeds, pour over 2 cups plain whole-milk yogurt beaten with 2 tablespoons tahini. Serve sprinkled with 1/4 cup pine nuts fried until golden in 1 tablespoon olive oil. This is marvelous.
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