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Eggplant and Walnut Dip Vegan


2 teaspoons olive oil
1/2 onion
6 small eggplant (or one regular eggplant or 2-3 Japanese eggplant)
1/2 cup walnuts
1 clove garlic
4 strands saffron soaked in a few teaspoons of water
1/2 teaspoon ground coriander, toasted in a dry pan until fragrant
1/4 teaspoon fenugreek
pinch of cayenne pepper
1 teaspoon tarragon vinegar or wine vinegar
salt to taste
1 tablespoon fresh cilantro, minced



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