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Tangy Herbed Eggplant (Aubergine) Spread

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“This is a Zaar recipe that I adopted. I hope to make this soon and will post any modification that I make to the recipe. Serve with crackers, pita wedges, or crusty fresh bread. From The Vegetarian Gourmet's Easy Low Fat Favorites.”
READY IN:
35mins
YIELD:
24 tablespoons
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut off stem end, then bake eggplant in 400 F oven for 25 minutes, or until tender.
  2. Remove from oven.
  3. Cut in half and let cool a bit.
  4. Using a blender, combine onion, garlic, lemon juice, oil, mustard and vinegar.
  5. Add eggplant, herbs, salt and pepper.
  6. Blend just until smooth.
  7. Do not over blend.
  8. Put in a bowl.
  9. Chill in refrigerator until ready to serve.

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