2 cloves garlic or half a teaspoon garlic powder
1 T. tahini paste
3 T. light mayonnaise-optional
1 T. lemon juice
1 tsp. salt
pepper to taste
Wash and slice eggplant in half lengthwise. Place, cut side down, in a baking dish. Bake, uncovered, at 450 degrees F. for 30 minutes. Cool. Using a food processor or blender, blend garlic first, then add the eggplant flesh and remaining ingredients. Process until smooth. Chill.
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