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Main Course
3-4
Lior Lev Sercarz
2 medium sized eggplants, cut in wedges
Olive oil
Lemon Sultana Marmalata
Salt
Aleppo
Preheat the oven to 375 degrees.
Place the eggplant wedges in a roasting pan or a baking tray lined with parchment paper. Drizzle the eggplant with some olive oil and season with salt and Aleppo chili. Toss the eggplant wedges with half a jar of lemon sultana marmalata, or more if needed.
Roast in the oven for about 30 minutes while flipping the wedges once or twice.
The eggplant should be soft and have a nice caramelized surface.
Remove from the oven and serve. Enjoy.
Serve this dish with a side of labne mixed with tahina.
Dice the cooked eggplant and toss them with a saffron basmati fried rice.
Questions? Contact helen@laboiteny.com
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