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Smoked Garlic Eggplant Dip

2 eggplants, ends trimmed
Olive oil
Salt, black pepper & cumin
6 cloves smoked garlic, peeled & minced
2 tablespoons Olive Oil
2 tablespoons lemon juice
Chopped fresh parsley for garnish.
Preheat oven to 450 F.

Cut eggplant in half lengthwise and score flat sides with a few deep gashes. Rub all over with olive oil and season tops with salt, pepper and cumin. Bake on tray for about 1 hour until soft and partly charred. Set aside to cool. Scrape out eggplant pulp and roughly chop. Place in a bowl. Add garlic, olive oil, and lemon juice. Mix and mash with a fork to a chunky consistency. Add more seasoning to taste and sprinkle with parsley if desired.

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3 heads


6 heads


12 heads



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