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Ingredients
  • 1 large eggplant
  • ¼ cup of tahini paste
  • ½ chopped shallot
  • Juice from ½ lemon
  • 2 minced garlic cloves
  • 1 teaspoon of sea salt
  • 1 teaspoon of sumac
  • Handful of chopped parsley
  • 3 tablespoons of olive oil
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