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Bake eggplant—cut in half, coat with olive oil and put some olive oil on the tray. Bake 30-40 min on 400, turning over, until it is very mushy. Then put in a food processor with ¼ cup tahini/ ¼ cup lemon juice, 4-5 cloves garlic, also a pinch or two of cumin and salt and top with parsley, also 1-2 tbs. olive oil
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