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Tomato-Eggplant Dip
Ingredients
  • 1 eggplant, peeled and cubed
  • 3 Roma tomatoes, peeled, deseeded, and cored
  • 4 garlic cloves, smashed
  • ⅓ cup chopped parsley
  • ¼ cup olive oil
  • 1 teaspoon coriander
  • ½ teaspoon cumin seed
  • ½ teaspoon sannam chili or chili powder
  • 2 teaspoons sea salt (to start, add more to taste)
  • ⅓ cup water
  • 1 tablespoon tomato paste
  • ½ lemon, juiced
  • olive oil, for garnish
  • olives, for garnish
  • lemon, for garnish
  • parsley, for garnish
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