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Roasted Eggplant and Walnut Pesto

kept byCassia

2 large eggplants (about 2lb)
1 cup walnuts, toasted and chopped
3/4 cup sun-dried tomatoes
2 teaspoons ginger, ground
2 cloves of garlic, mashed
1/8 teaspoon ground allspice
1 tablespoon sumac
1 teaspoon red pepper flakes
Olive oil



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