As one of 10 dishes for twice that many people

Three medium eggplants with holes poked around put in a cold oven set to 550 degrees.
I don't time anything, but I would guess less than half an hour later I turned them around.
When they were crisp, I removed the skin and chopped - not processed because that
makes them too snotty - adding garlic and a little oil and lemon to taste, with a little parsley.
After it was cold I sprinkled pomegranate seeds over them. I added no salt or pepper.

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