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Ingredients
  • 1 medium globe eggplant, ends trimmed
  • ¾ cup chickpea flour
  • 7 tablespoons warm water
  • 1 tablespoon olive oil (or oil of choice)
  • ¼ teaspoon fine sea salt
  • Optional: ½ teaspoon dried Italian herbs + ¼ teaspoon garlic powder
  • subheading: Optional:
  • Nonstick cooking spray
  • Optional: Marinara sauce for dipping
Note: Ingredients may have been altered from the original.
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