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CATEGORY CUISINE TAG YIELD
Eggs Appetizers, Spreads 1 Servings

INGREDIENTS

1 Eggplant
1/4 Onion, minced
3 Cloves fresh garlic, minced
Olive oil
Salt and pepper to taste

INSTRUCTIONS

Cook eggplant in heavy skillet over low flame, turning frequently until
skin is dark and crackles to the touch. Cool, peel and mash pulp; add onion
and garlic. Add oil, a little at a time, while continuing to mash pulp,
until mixture is creamy in texture. Eggplant absorbs the oil, so quite a
bit is needed. Add salt and pepper to taste. Refrigerate. May be used as a
dip for vegetables or on chunks of pita bread as a spread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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