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Pour the mixture over the eggplant.
Pour the sauce over the eggplant slices and sprinkle with sesame seeds.
Spoon a layer of sauce over the eggplant, and sprinkle with basil and Parmesan.
Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!).
Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère.
"You see," Mrs. Bishara said, talking about her homeland cuisine as she strewed caramelized onions over the eggplant, "it's not just hummus and kebab".
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Spoon it over the eggplants, rub it in, and let them sit for a bit.
Layer the eggplant over the chickpeas and top with the remaining tomato sauce.
Spread the eggplant over the prepared tray, drizzle with the oil and sprinkle with the cumin.
Spread a thick layer of the eggplant over the pear layer, then finish the tartines with scatterings of scallions, radishes, greens and pomegranate seeds, if you're using them.
6. Grill the eggplant over medium heat.
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