Eggplant Spread (version III)

1 large eggplant, peeled and chopped
salt
2 tablespoons oil
1 clove garlic, crushed
1/4 cup tahini
2 tablespoons lemon juice
1/4 teaspoon paprika

Place eggplant on a wire rack, sprinkle with salt, stand for 20 minutes, rinse under cold water , drain on absorbent paper. Heat oil in medium saucepan, add eggplant and garlic, stir over low heat for about 10 minutes (or microwave on high about 6 minutes) or until tender. Blend or process eggplant mixture, tahini and juice until smooth. Transfer to serving dish, sprinkle with paprika.



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