Eggplant Dip (version II)

1 large eggplant, peeled and chopped
2 cloves garlic, crushed
1 tablespoon peanut sauce
1/4 cup tahini
2 tablespoons lemon juice
1/4 teaspoon paprika

1. Place eggplant in a colander, sprinkle with salt; let stand for 20 minutes. Rinse eggplant under cold water and drain.

2. Combine eggplant and garlic and microwave on high for 6 minutes or until eggplant is tender.

3. Use a food processor to blend eggplant mixture, tahini, peanut sauce and lemon juice until smooth.

4. Place in a serving dish and garnish with paprika. Serve with crisp fresh vegetables or pita bread.

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