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“This dip is best the next day.”
READY IN:
50mins
SERVES:
25
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the eggplant at about 400 until the skin is crisp.
  2. Let cool. When it is cool enough to handle, cut open. If there are a load of seeds, take them out. They can be bitter.
  3. Scoop the eggplant into a bowl.
  4. Mash the eggplant, and add the rest of the ingredients.
  5. Put in container and let rest for a few hours for flavors to develop.

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