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Ali Baba Dip

2 eggplants quartered
Splash of olive oil
Juice of one lemon
1 x 200 gram tub of crumbled feta
2 tablespoons chopped fresh basil
½ cup fresh coriander
1 tablespoon garlic
1/3 cup Rice Brand oil
1 teaspoon cumin
1 teaspoon Whittington’s Moroccan spice
3 tablespoons Orfa Tahini
2 tablespoons sesame seeds
Salt and pepper to taste

Preparation Method:
In a baking tray, brush the eggplants with the garlic, basil and Rice Brand oil, Roast on 200 degrees for approx 30 to 40 minutes. Let cool and scoop the flesh off the skin.  Add to all other ingredients and wiz in a food processor till a good consistency. Great served with Toasted Turkish bread

Serves: 6. 

For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
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