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Eggplant Dip or Salad
Eggplant Dip or Salad

Eggplant Dip or Salad

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 eggplant (2 pounds)
5 garlic
1 red pepper, diced
2 tablespoons olive oil
tablespoons 4 to 5 Kraft Mayonnaise
Salt & pepper
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Let's Make It
1
Put the eggplant in a Pyrex dish and leave it in the oven at 370°F for at least 40 minutes, turning the eggplant every 10 minutes. When it is cooked, take it out and wait until it is cold.
2
Open the eggplant the food inside skin, put in a bowl. Mash.
3
Add the squeezed garlic, diced red pepper and the rest of the ingredients.
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