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Ingredients
  • 2 medium eggplants ½ inch sliced (peeled or unpeeled, see notes)
  • 4 cloves garlic unpeeled
  • Juice and zest of 1 large lemon about ¼ cup of juice. Plus more, if desired
  • ¼ cup tahini
  • 1 tablespoon white miso paste
  • 2 tablespoons chopped parsley leaves plus more for garnish, if desired
  • 1 tablespoon chopped mint leaves plus more for garnish, if desired
  • ½ teaspoon cumin
  • ⅛ teaspoon smoked paprika (or more, to taste)
  • Sea salt and freshly ground black pepper to taste
  • 3 to 4 tablespoons water to thin while processing or use a little more lemon juice if desired. See notes
Steps
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