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Stuffed Eggplant Recipe


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     Stuffed Eggplant

Category   Salads - Soups - Sidedishes
Sub Category   None

1/2 cup pine nuts
4 small eggplants, halved
1 small cucumber, sliced
3 small tomatoes, diced
1 small bunch parsley
1 clove garlic
1 tbsp lemon juice
4 mint leaves
8-10 tbsp tahini

Heat 1 tbsp oil and cook pine nuts, transfer to bowl to cool. Line abating sheet with paper towels. Heat 3 inches of oil in pot, add eggplant and fry until golden brown, about 3 minutes. Move to baking sheet. Combine cucumber, tomatoes, parsley, garlic, lemon juice, and mint. Add tahini. Spoon mixture into eggplant. Sprinkle with pine nuts.

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