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Middle Eastern Eggplant Spread
35 Mins
Serves: 4
Diet Restriction
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Secret Ingredients
  • 400 g japanese eggplants (about 3 medium)
  • 1/3 cup onion
  • 1/4 cup parsley (preferably flat leaf)
  • 1/4 cup lemon juice (or juice of 1 lemon)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon tahini (aka sesame paste)
  • 1 teaspoon garlic
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano
  • Salt, to taste
  • Pepper, to taste
  1. Preheat oven to 400°F and prepare a baking dish that will accommodate the eggplant with cooking spray.
  2. Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
  3. Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.
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