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Updated: November 18, 2012 6:11AM


1 pound eggplant, roasted and peeled

1 cup chickpeas, drained and rinsed

¼ cup olive oil

1 tablespoon sesame seeds

2 tablespoons fresh lemon juice

1 clove garlic, crushed

1 teaspoon kosher salt

2 tablespoons cilantro, chopped (optional)

Poke the eggplant with a knife. Slice eggplant in half and roast in 400-degree oven for about 45 minutes or until soft.

In blender or food processor, blend the chickpeas. Add roasted and peeled eggplant, olive oil, sesame seeds, lemon juice, garlic and salt; blend until ingredients form a paste-like consistency.

Pour mixture into a bowl; garnish with chopped cilantro, if desired. Cover and refrigerate for 20 minutes.

Sunil Kumar, Bombay Spice Grill & Wine executive chef

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