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Roasted Eggplant Dip Recipe

Nutrition per serving    (USDA % daily values)
CAL
191
FAT
25%
CHOL
0%
SOD
40%

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Ingredients for 2 servings

1/2 teaspoon salt

1 eggplant (1-1 1/4 pounds), cut in half lengthwise

1 ripe tomato, cored, sliced in half and seeded

2 tablespoons chopped fresh mint

1 large head garlic

1 small onion, cut into 1/2-inch-thick slices

Freshly ground pepper to taste

3 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

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