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Two More Ways to Get More for Less
2 large eggplants
3 minced garlic cloves
2 tablespoons of lemon juice
1 tablespoon of olive oil
¼ teaspoon of ground cumin
½ teaspoon of salt
1 teaspoon of pepper
¼ cup of Tahini paste
⅛ teaspoon of sumac
Preheat oven to 190 °C (375 °F).
Using a fork, prick the eggplants all over. Place them on a baking sheet and cook (or barbecue) for about 45 minutes until the skin blackens and blisters.
After letting them cool, peel off the skin.
Put the skinless eggplant in a food proessor. Add garlic cloves, lemon juice, cumin, Tahini paste, salt and pepper. Pulse until mixture forms into a paste.
Serve with a drizzle of olive oil, a sprinkle of sumac and parsley for garnish.
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