1 medium-sized eggplant

1 garlic clove

1 tsp. smoked paprika

juice of 1/2 lemon


Pierce the eggplant a few times with a knife. Wrap it in a paper towel and place in the microwave oven. Cook on HIGH for 10 minutes. Remove and allow to cool.

When cool, split the eggplant open. Using a large spoon, scrape away the flesh from the skin and place the eggplant flesh into the bowl of a food processor. Add the garlic, paprika, and lemon juice and blend until the mixture is smooth.

-The Noisy Rabbit


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