Last year my mom bought a cookbook thats I have been dying to try out. It's called Jerusalem: A Cookbook and has all sorts of delicious recipes in it. I started off with something simple since some of the recipes call for lots of ingredients and time. This recipe itself is really easy, but it take time to let the flavors soak in. I started making this late one evening and I wasn't able to finish it until the following day. The authors describe this dish, which I would classify as a dip, starter, or spread, as baba ghanoush without the tahini paste and with a sprinkle or pomegranate seeds.
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