Saturday, July 22, 2017

Roasted Dip

Source: Mark Bittman, NY Times Magazine, July 19, 2012


Ingredients

Bell peppers
Eggplants
Garlic
Olive oil
Lemons
Parsley


Directions

In a bowl, smash together chopped roasted peppers, a roasted eggplant and as much roasted garlic as you like. Add olive oil and lemon juice; stir to combine. Garnish with chopped parsley.



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