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- 17 oz eggplant
- 2 oz olive oil, plus extra to coat eggplant, divided
- 3 garlic cloves, divided
- 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 Total recipe
- 4171 kJ / 997 kcal
- 16 g
- 50 g
- 88 g
- 23 g
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