Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds
INGREDIENTS
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4 large eggplants
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2 cloves garlic, crushed
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Grated zest of 1 lemon
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2 tablespoons freshly squeezed lemon juice
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5 tablespoons olive oil
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2 tablespoons chopped flat-leaf parsley
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2 tablespoons chopped mint
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Seeds of 1/2 large pomegranate
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Salt and freshly ground black pepper to taste
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