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Flavors of eggplant and sesame stand out in this creamy spread that pairs will with WHEAT THINS or sliced vegetables. The spread can be made ahead, too!
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Heat broiler.
Place eggplant on foil-covered rimmed baking sheet.
Broil, 6 inches from heat, 20 to 25 min. or until eggplant collapses and is evenly blackened on all sides, turning occasionally. Cool slightly.
Place garlic on top of eggplant; wrap with foil. Cool completely.
Remove and discard peel from eggplant. Place eggplant flesh and garlic in food processor; process until smooth. Add tahini, olive oil, lemon juice, salt and pepper; pulse just until blended. Spoon into serving dish.
Refrigerate 30 min. or until chilled. Serve with WHEAT THINS for dipping.
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