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Eggs Jewish 1 servings

INGREDIENTS

1 lg Eggplant
1 Clove garlic; crushed
1 sm Tomato; chopped
1/2 Green pepper; chopped
2 tb Tahini; up to 3
3 tb Fresh lemon juice
Salt & pepper
1/4 ts Cumin; or to taste

INSTRUCTIONS

Cut eggplant in half & broil cut side down about 20 minutes. Do not turn
eggplant during broiling. Remove & let cool. Squeeze gently to press out
excess juices. Scoop flesh & mash well. Mix with remaining ingredients &
garnish with chopped parsley.
If you want to freeze it, add the tahini after defrosting.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Feb
07, 1999, converted by MM_Buster v2.0l.

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