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1. For this aubergines (1 per person) are baked for about an hour, dipped in cold water and then skinned.
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2. The pulp is minced very finely, or sometimes pounded in a mortar.
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3. It is then mixed with grated onion, a crushed clove of garlic, the pulp of 2 tomatoes, 1 cup of oil, salt and pepper and a few drops of vinegar.
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