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   Ingredients :
1 lb 7 oz (675 g) eggplants
8 black olives, pitted
2 tablespoons green onion, finely chopped
2 garlic cloves, halved
teaspoon salt
teaspoon black pepper
1 tablespoon olive oil


Preheat oven to 400F (200C).Cut eggplant in half lengthwise and place it cut side up on a baking sheet. Brush cut surfaces with olive oil. Bake for 40 minutes or until very soft. Remove from oven and let eggplant cool.

Peel the eggplant and place in a large strainer. Press to eliminate excess liquid.Put eggplant in a food processor and add rest of ingredients. Process until the desired consistency.Serve with melba toast or crackers.
        Yields: 1 cup approximately.
        Calories: 24 per serving (2 tablespoons)

From London, England :
Good! I made this for a gathering and was pleasently suprised at how easy it was. Everyone enjoyed it!

From Freeport, Bahamas :
This was a success!
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