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Ingredients
  • 2 medium-sized eggplants
  • ½ cup of raw tahini
  • 1 tablespoon lemon juice
  • 2 small cloves garlic, minced (cut very, very small)
  • Kosher salt, to taste
  • Freshly cracked black pepper (optional), to taste
  • Extra virgin olive oil, for garnish
  • Fresh parsley, for garnish
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