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* Sesame paste. Ive heard of substituting peanut butter, but never tried it. The variable amounts of ingredients depend on your taste and on the size of the eggplant. Try it without celery and red pepper and then you can decide if you want to use it next time. Saute onions, (celery & red pepper) till starting to brown (I do in a wok). Add eggplant and garlic, stir well, add spices (not the salt), stir again and on very low fire, saute. May drop some liquid, thats all right, let it evaporate, and saute slowly until everything is very tender. Keep checking, its better if it browns a little, but needs stirring so it doesnt burn. If its too dry, add a few TBs liquid at a time (I use vegetable broth, liquid from steaming veggies, or liquid from microwaving mushrooms, etc. but water would probably do). Add salt, tahini and lemon juice, pulse a few seconds at a time in food processor or mash with potato masher -- can be slightly lumpy, too smooth is pretty awful.Add green stuff, pulse once or twice to chop coarsely and distribute or chop coarsely and stir in. Its an ugly color, so I try to dress it up with a lemon slice, greens and black olives, seems to help. Serve with quarters of pita bread or mini pitas, its finger food, a great appetizer with a curry meal
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|Serving Size: 1 Cup (322g)|
|Recipe Makes: 3|
|Calories from Fat: 51 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 36.7mg||1 %|
|Potassium 699.2mg||18 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 13.2g|
|Protein 4.2g||6 %|
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Calories per serving: 142
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