EGGPLANT SPREAD WITH PITA
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SERVINGS
2-4

 
 
 

INGREDIENTS

4 eggplants
Olive oil
Half cup of tahini from light seeds
Crushed garlic
Cumin powder
Chili powder
Paprika powder
1 tsp salt or more to taste
Pepper
Fresh lemons juice
Fresh parsley

HOW TO MAKE IT

  1. Use forks to poke some small holes all over the eggplant. Roast the eggplants in oven.
  2. Peel the eggplants and mix with all the other ingredients in blender until well combined.
  3. Drizzle with olive oil over the surface of the dip. Garnish with fresh parsley. Serve as a dip with pita bread, crackers or chips.

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