أكواب متبل الباذنجان

Roast the eggplant in the oven or over a stovetop flame, turning occasionally, for about 15 minutes until fully cooked

Peel the roasted eggplant and mash it well

Mix in the tahini, lemon juice, minced garlic, and salt until well combined.

Grease a cupcake pan with oil, then cut the tortilla bread into small circles that fit into the molds.

Place the tortilla circles into the molds and bake them in the oven until they take the shape of cups and become crispy.

Fill the tortilla cups with the eggplant mutabbal mixture and garnish with pomegranate seeds and walnuts or as desired.

Serve at room temperature or chilled. Enjoy!