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Roasted Eggplant & Walnut Dip with Toasted Pita Triangles
Ingredients
  • 1 large eggplant
  • ½ cup chopped California walnuts
  • 1 ½ tablespoons chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • 1 large clove garlic, minced
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 4 pita breads
  • 4 tablespoons grated Parmesan cheese
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