Badhinjan Bi-Laban
Take medium-sized, egg-plants, cut off the leaves and half the stalks, and half boil in salt and water: then remove, and dry well. Throw into milk and garlic. Refine fresh sesame-oil, add a little cumin and coriander, and into this place the egg-plant. Sprinkle with some blattes de Bysance and sesame, and serve.
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