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Prep 10min
Total1hr30min
Servings2
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Ingredients
2
small eggplant (2 pounds)
6
large cloves garlic, unpeeled
1
tablespoon grated gingerroot
1
tablespoon lemon juice
1
tablespoon soy sauce
3/4
teaspoon ground coriander
3/4
teaspoon sesame oil
1/4
teaspoon fennel seed, crushed
1/4
teaspoon ground red pepper (cayenne)
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Steps
1
Heat oven to 400°. Spray cookie sheet with nonstick cooking spray. Place eggplant on cookie sheet; pierce several times with fork. Wrap garlic in aluminum foil; place on cookie sheet with eggplant. Bake about 30 minutes or until garlic is tender;
remove garlic from oven. Continue baking eggplant about 45 minutes longer or until blackened and collapsed. Let stand until cool enough to handle.
2
Cut eggplant in half. Scrape out pulp onto chopping board; discard skin. Squeeze roasted garlic out of skins onto eggplant. Coarsely chop eggplant with garlic; place in medium glass or plastic bowl. Stir in remaining ingredients until well blended. Serve at room temperature, or cover and refrigerate until chilled.
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Nutrition Facts
Serving Size:2 Tablespoons
Calories
10
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
100mg
Total Carbohydrate
4g
Dietary Fiber
1g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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