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- 2 eggplants (approx. 900 g total), room temperature
- 2 tbsp tahini
- 1 - 2 garlic cloves
- 20 g lemon juice
- sea salt, to taste (optional - see Tips)
- ground black pepper, to taste
- paprika, to serve
- 2 - 3 sprigs fresh parsley, leaves only, roughly chopped, for garnishing
- extra virgin olive oil, for drizzling
- pita bread, toasted, to serve
- per 1 portion
- 374.6 kJ / 89.2 kcal
- 3.3 g
- 4.3 g
- 5.5 g
- 5.2 g
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