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I like serving this with the fish course when we have guests, as it allows everyone to take as much as they want. It’s also versatile and can be dressed up with any toppings you wish, making it a perfect side dish for a crowd.
3 eggplants, halved lengthwise
1 teaspoon Pereg Paprika
1 teaspoon Pereg Za’atar
1 teaspoon garlic powder
1 teaspoon Gefen Onion Powder
1/2 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Prepare eggplants face up in two 9×13-inch pans.
Using a sharp knife, slice eggplants halfway through the flesh, creating diamond shapes.
Sprinkle with spices and spray with cooking spray.
Turn eggplants face down and spray again.
Bake covered for an hour and a half, until soft.
Serve with techinah, pumpkin seeds, and sunflower seeds.
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