Eggplant Dip

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Eggplant Dip
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Creamy, savory dip!
prep time
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  1. Preheat oven to 375 F.
  2. Cut eggplant and bell pepper in half and brush with 4 tablespoons of oil. Make several slits in each half and insert garlic into slits on each half.
  3. Bake for 1 hour. Cool and peel.
  4. In a food processor put eggplant and pepper with garlic, lemon juice, tahini, tomato paste and 2 tablespoons of olive oil. Puree to a smooth paste. Adding more oil as needed. Season with chicken style seasoning and salt
  5. Garnish with olive oil and parsley. Serve with fresh pita bread or vegetables.
  6. Eat and Enjoy-to the glory of God! (1 Corinthians 10:31)

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