RECIPE Ingredients: 3 medium eggplants (about 1.5 lb each) yields ~2 lb roasted pulp cup creamy tahini 2 tbsp fresh lemon juice 2 garlic cloves, medium-sized 2 tbsp mayonnaise or plain, unsweetened dairy-free yogurt (savory) 1 tsp pink Himalayan salt tsp ground black pepper tsp chili flakes (optional, for a hint of heat) To garnish: Extra virgin olive oil Pomegranate molasses Toasted pine nuts Fresh parsley, finely chopped Instructions: Roast the Eggplants: Wash and pierce the eggplants with a fork to allow steam to escape
If you travel to Japan, this basic truth of the universe will not change, but the strategies that the Japanese people use to navigate the inherent conflict within this truth are different than many of us are used to
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Time: year 1966, future, 60s, 20th century, 80s Place: california, long beach california, san francisco, hawaii Is relevant
