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  • 1 large eggplant, halved
  • 2 to 4 tbsp Olive oil (for drizzing eggplant and for final dip)
  • 1 to 2 tbsp parsley, chopped
  • Juice of half a lemon
  • 3 garlic cloves, pressed
  • ¼ cup tahini
  • Salt and pepper to taste
  • ¼ to ½ tsp smoked paprika (optional)
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