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Eggplant dip

Eggplant dip

1 large eggplant, peeled and chopped
2 tbsp olive oil
1 clove garlic
1/4 cup tahini
2 tbsp lemon juice
1/4 tsp paprika

Heat oil in a medium pan and cook eggplant and garlic for about 10 mins or until eggplant is tender.

Blend eggplant with tahini and lemon juice until smooth.

Serve with warmed pita bread.

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