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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
No Laffy Matter
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Just for the halibut.
Savor the season.