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Israeli Eggplant Salad

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Description Edit

Serves 4.

Ingredients Edit

Directions Edit

  1. Wash Eggplant and bake at 500 degrees for 45 minutes-1 hour until very soft.
  2. Peel and place in food processor with garlic, tahini and lemon juice.
  3. Process until smooth. Add other ingredients with short on-off pulse.
  4. Serve chilled.

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