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Eggplant and Sun-dried Tomato Spread
- 1 head garlic
- 6 1/2 tablespoons extra-virgin olive oil, divided
- 2 1/2 pounds eggplant
- 1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped basil
- 1 tablespoon fresh lemon juice
- Accompaniment: toasted baguette slices
Directions:View on Epicurious
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