Middle Eastern spices accent roasted eggplant which has slowly simmered with olive oil, garlic, cilantro and a touch of tomato.
Serve with grilled beef, lamb, chicken, pork, fish or shell fish. Combine with mayo as a sandwich spread. Stir into a safron risotto or plain rice. Fold into an omelet. Add to an antipasti platter. Spread on bruschetta. Eat straight out of the jar!