Tomato Khanooj or Eggplant Parm Dip

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Tomato Khanooj or you can call it Eggplant Parm Dip

I hosted a small, casual luncheon birthday party on Sunday for Mark’s 65th. I made hot, soft sourdough garlic bread with Montana Starter #1 served with a dipperful of Tomato Khanooj.  Eggplant is roasted. Red sauce is made. The two are chopped to bits in a food processor, the same as baba khanooj, only different. (Some children and adults don’t prefer to see the ingredients in a dip!) The mixture is topped with cheese and baked until hot, golden, bubbly. A little fruit and birthday cake and voila!

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