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So I cooked this stuff so well that you almost can’t tell it’s eggplant. Oh and I added more oil than I will ever admit. Hey it was extra virgin olive at least! This is 2 eggplants, olive oil (probably a cup), lemon juice of 3 lemons, paprika about a tablespoon or 2, tomato paste/sauce (it’s that Israeli one that’s sort of in between, 1/4 cup water, garlic, and cilantro and dill.
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