15 eggplants, stems removed
1 teaspoon red spice extract
1/4 cup olive oil
1 1/2 sprigs fresh spinach, leaves removed
1/3 cup Aleppo and safflower seeds desired
1/4 cup steamed milk
Heat the olive oil in a large saucepan over medium heat. Sprinkle the leaves, leaving a 1-inch broad strip, with the red spice. Cover and simmer 1 hour until tender. Meanwhile, heat the oil in a wok or skillet over medium heat.
Cook the spinach and assemble the eggplant, pressing down to gently break apart. Continue to do this until tender. Remove the eggplant from the skillet and individually scrape the cooked spinach from the pan. Drizzle the olive oil over the spinach, cover and return the spinach to the skillet to cook 2 to 3 more minutes or until the liquid begins to bubble when heated.
Replace the cooled eggplant and sprinkle with steamed milk.
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