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Roasted Eggplant and Walnut Dip Recipe
- 1 medium eggplant, halved lengthwise
- 1 tablespoon olive oil
- 3 medium garlic cloves, peeled
- 1 cup raw walnuts, toasted
- 1/3 cup fresh Italian parsley, coarsely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon honey
Directions:View on Chow
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