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Enjoy the smoky flavor and minty aroma of this terrific lighter version of baba ghanoush, a Middle Eastern dip.

Everyday Food, July/August 2007

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Yield:
Makes 1 1/2 cups
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Ingredients

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Directions

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  • Grill eggplant, covered, over medium, turning once, until collapsed, 15 to 20 minutes. Cool. Halve and scrape out flesh; discard skin. When cool enough to handle, squeeze out excess liquid. Mix in 3 tablespoons chopped fresh mint, extra-virgin olive oil, and fresh lemon juice; season with coarse salt. Serve with grilled or toasted baguette slices.

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