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“10-12 months”
READY IN:
1hr 15mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 400 deg F, 200 deg Celsius.
  2. Bake the eggplant in a baking dish for one hour, then cool.
  3. Halve the eggplant and scoop out the flesh, then chop well.
  4. Meanwhile, saute the onion in the oil over a medium heat, stirring often, until very soft (10 mins).
  5. Add the garlic ,if using,and saute for a further minute, then add the tomato puree and cook for one more minute.
  6. Stir in the eggplant and cook until the dip has thickened.
  7. Serve warm.

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