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Socca with Smoky Eggplant Spread

kept bylaerkin

1 c. chickpea flour
1 c. water
2 T. olive oil (plus more for the pan)
1/2 tsp. sea salt
Smoky Eggplant Spread:
about 1-1 1/2 lb. eggplant (I had four little ones, I think one medium eggplant would do), halved
2 large garlic cloves, unpeeled
olive oil
2 T. tahini
juice of 1 lemon
1/2 tsp. sea salt
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/4 c. water
toasted pine nuts and chopped cilantro for garnish



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