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Classic Roasted Eggplant Dip

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Recipe photo courtesy of RICHARD GERHARD JUNG

Serve this chunky dip with crusty French bread that has been thinly sliced, brushed with olive oil, sprinkled with salt and pepper, and toasted to a golden brown in a 450-degree oven.

Source: Martha Stewart Living, January 2003
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  • rinad
    15 JUN, 2010
    you can add thini ,some water, cummine , chili powder and one tablespoon of white vinegar instead of fraiche believe me it is more delicious
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