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How to make it

  • Heat a cast iron frying pan over med-high heat. Prick the eggplant & put in pan...cover and cook until charred on the outside...about 40 mins.
  • Transfer the eggplant to a colander and set in the sink. Using a sharp knife split the eggplant length wise and let it drain about 10 mins.
  • Scrape flesh into a bowl discarding skin and seeds. Mash to a pulp and transfer to a large skillet. Mix all together with the rest of the ingredients and cook until all liquid is gone. Season with lemon juice and s/p.
  • Serve with pita bread, crackers. french bread is good too.

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