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Recipe by: jan-michiel
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See below ingredients and instructions
2 md eggplants
2 T lime (or lemon juice)
2 to 5 cloves garlic,Crushed
1 (to taste)
1/4 t cumin
1 salt,To Taste
Pierce the eggplants and roast, whole, in a 350 oven until they
collapse and the skins are turning crispy. Scoop out the eggplant
flesh into a blender. Add remaining ingredients except salt. puree
until completely smooth and fluffy. Taste, add salt and blend again
until you like it.
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