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- 17 oz eggplant
- 2 oz extra virgin olive oil, plus extra to coat eggplant
- 3 garlic cloves
- 2 oz yellow onion
- 2 oz tahini
- 1 oz freshly squeezed lemon juice
- ½ tsp salt, to taste
- ⅛ tsp freshly ground pepper, to taste
- parsley, chopped, leaves only to garnish
- per 1 portion
- 524.2 kJ / 125.3 kcal
- 2 g
- 6.4 g
- 11 g
- Saturated fat
- 1.5 g
- 2.6 g
- 155.4 mg
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