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Author Notes: This recipe is my admission of a secret: I use a can of eggplant purée and some seasonings to make this. —Taste of Beirut
- 1 packet eggplant purée
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 teaspoon salt
- 2 pieces garlic cloves
- 1 tablespoon greek-style yogurt
- Open can of eggplant purée
- squeeze fresh lemon juice, add to the eggplant
- mash garlic with salt and add to the eggplant
- add yogurt and tahini to the eggplant
- mix well taste and adjust seasoning
- seve with pita chips
- This recipe was entered in the contest for Your Best Dip
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.