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Israeli Eggplant Puree

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Eggs Israeli Veglife1 8 servings

INGREDIENTS

1 sm Eggplant; (to medium)
2 tb Tahini
2 tb Water
One lemon; juice of
1 ts Minced garlic
Salt to taste

INSTRUCTIONS

Heat grill or broiler. Prick eggplant with a fork and grill or broil until
skins are charred, about 20 to 25 minutes. When cool enough to handle,
remove skins. In a small bowl, mix together tahini, water, lemon juice,
garlic, and salt. In a food processor or by hand, blend cooked eggplant and
tahini sauce together until smooth.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.

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