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Pinjur

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Description Edit

Ingredients Edit

Directions Edit

  1. Wash Eggplant. Poke holes into it randomly with a fork so it doesn't pop on you.
  2. Roast the Eggplant in the oven until it's thoroughly cooked and collapses.
  3. While Eggplant is roasting, mash garlic and salt with mortar and pestle until it becomes pasty.
  4. To cool Eggplant quickly, slice in half, and leave draining in the sink in a colander.
  5. When cool, peel the skin off.
  6. Chop Eggplant into medium-sized chunks.
  7. In bowl, combine Eggplant and garlic, mashing Eggplant and stirring the garlic throughout.
  8. Once nice and consistently mushy, throw in a handful of chopped walnuts, this adds some crunch and

texture.

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