Sunday, December 5, 2010

In images: Munzallet Bi Aswad

Step 1: Bake a layer of eggplant. I think next time I'll use split Japanese eggplants for this.

Step 2: layers of ground beef, fresh tomato slices, green bell peppers. And under it all, half-baked eggplant.

Out of the oven, served on (overcooked, oops) rice.

Extreme close-up: the eggplant mushed up a lot.

I topped the whole thing with a mess of pomegranate seeds, scallions and fresh mint.

1 comment:

  1. Eggplant? Beef? How can you make something so deadly look so good? It must be the mint!