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- 2 - 4 eggplants (approx. 1000 g)
- 1 lemon, zested and juiced
- 5 sprigs fresh flat-leaf parsley, leaves only
- 1 garlic clove
- 100 g plain yoghurt
- 50 g tahini
- 30 g extra virgin olive oil
- 1 pinch salt, to taste
- per 1 Complete recipe
- 4056 kJ / 956 kcal
- 26.66 g
- 34.45 g
- 73.63 g
- Saturated fat
- 11.1 g
- 32.72 g
- 411.5 mg
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