Preparation: 25 min.
Ingredients for
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2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
4 tablespoons of labneh
4 tablespoons of labneh
4 tablespoons of labneh
4 tablespoons of labneh
4 tablespoons of labneh
4 tablespoons of labneh
4 tablespoons of labneh
4 tablespoons of labneh
4 tablespoons of labneh
4 tablespoons of labneh
2 pomegranates
2 pomegranates
2 pomegranates
2 pomegranates
2 pomegranates
2 pomegranates
2 pomegranates
2 pomegranates
2 pomegranates
2 pomegranates
1 lemon
1 lemon
1 lemon
1 lemon
1 lemon
1 lemon
1 lemon
1 lemon
1 lemon
1 lemon
mixed fresh herbs
mixed fresh herbs
mixed fresh herbs
mixed fresh herbs
mixed fresh herbs
mixed fresh herbs
mixed fresh herbs
mixed fresh herbs
mixed fresh herbs
mixed fresh herbs
100 g linseed, pale
100 g linseed, pale
100 g linseed, pale
100 g linseed, pale
100 g linseed, pale
100 g linseed, pale
100 g linseed, pale
100 g linseed, pale
100 g linseed, pale
100 g linseed, pale
100 g pumpkin seeds
100 g pumpkin seeds
100 g pumpkin seeds
100 g pumpkin seeds
100 g pumpkin seeds
100 g pumpkin seeds
100 g pumpkin seeds
100 g pumpkin seeds
100 g pumpkin seeds
100 g pumpkin seeds
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 tablespoon of coconut fat
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of psyllium
2 tablespoons of psyllium
2 tablespoons of psyllium
2 tablespoons of psyllium
2 tablespoons of psyllium
2 tablespoons of psyllium
2 tablespoons of psyllium
2 tablespoons of psyllium
2 tablespoons of psyllium
2 tablespoons of psyllium
1 teaspoon garlic, dried
1 teaspoon garlic, dried
1 teaspoon garlic, dried
1 teaspoon garlic, dried
1 teaspoon garlic, dried
1 teaspoon garlic, dried
1 teaspoon garlic, dried
1 teaspoon garlic, dried
1 teaspoon garlic, dried
1 teaspoon garlic, dried
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About this recipe
These eggplants are best when cooked directly on the hot coals. If you can't, cook them in the oven. (Enough for six people)
You can read the full recipe on page 65 from Chez Pascale
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