Recipe courtesy of Michelle Bernstein
Show: Melting Pot
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1 hr 25 min
25 min
45 min
15 min
6 to 8 servings



Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes. 

Remove all the meat from the eggplant.

In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor. 

Pulse until it becomes creamy. 

Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.

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