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Eggplant Dip Recipe

kept byLili

4 1 pounds eggplants or 4 lb. baby eggplants (about 12)
4 bulb garlic
1 cup extra-virgin olive oil
4 teaspoons salt
4 medium red sweet peppers, and coarsely chopped
2/3 cup lemon juice
1/2 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh oregano
Oregano leaves (optional)
Purchased flat breads, broken



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