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Ingredients
  • 8 small white eggplants, sliced lengthwise (you can also use 4 long Japanese eggplants, sliced in rounds)
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 1 small head of garlic peeled and sliced
  • 1 cup tightly packed basil leaves, chopped
  • 6 large tomatoes, diced with their juice (see note)
  • 1 tsp fresh grated ginger
  • ½ tsp salt
  • 1 tsp Aleppo pepper (you can also use ½ tsp red pepper flakes)
  • 3 tbsp extra virgin olive oil
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