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Eggpland And Garlic Dip
Came from Mimi Bobeck at food.com.
Prep Time: 00:15
Cook Time: 00:45
1 large eggplant
1/3 cup of tahini
1/2 teaspoon of salt
1 tablespoon olive oil
3 minced garlic cloves
1/4 cup lemon juice
1/4 teaspoon of ground cumin
1 tablespoon of parsley
1Preheat the oven to 190 degrees Celsius (non-fan forced).
2Poke the eggplant all over with a fork and put on a tray with baking paper. Put this into the oven for 40 minutes.
3Remove the eggplant from the oven and allow to cool.
4In a food processor, we used a stab mixer, add the tahini, the lemon juice, the cumin, the garlic, the parsley and the salt.
5Remove the inner flesh from the eggplant. You don't want to use the skin. Add this to the food processor and blend this all together for two minutes.
6Transfer to a dip bowl.
7Drizzle the olive oil over the top of the dip (if a tablespoon is too much, use less).
8Put in the fridge and serve chilled.
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