Recipe by Coastal Living March 2010

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Credit: Photo and Styling: Colleen Duffley

Recipe Summary

cook:
15 mins
total:
20 mins
prep:
5 mins
Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut eggplants in half, and grill or broil over high heat 10 minutes on each side or until soft and charred on the outside, but not burned through.

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  • Scoop eggplant from skin when cool enough to handle, and combine with remaining ingredients. Serve with Moroccan flatbread or pita wedges.

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