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eggplant
Ingredients
  • 3 medium Italian eggplants (about 2 pounds)
  • 3 cloves garlic , *skins on
  • 60 g tahini
  • 79 ml extra virgin olive oil
  • 2 to 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon salt
  • ΒΌ teaspoon ground cumin (optional)
  • 2 tablespoons finely chopped fresh parsley , plus extra for garnish
  • pinch of smoked paprika
  • warmed pita wedges, cucumber slices, bell pepper strips, carrot sticks, snap peas, broccoli and cauliflower florets, etc. , for serving
Steps
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