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Ingredients
- 600 g eggplants, medium-sized (approx. 3-4)
- 1 garlic clove
- 50 g lemon juice
- 30 g tahini
- 3 tbsp parsley leaf, fresh, plus 1 tbsp roughly chopped
- ¼ tsp chilli powder (optional)
- ½ tsp sea salt
- 1 ½ tsp extra virgin olive oil, for drizzling, plus extra for brushing
- Nutrition
- per 1 portion
- Calories
- 314 kJ / 76 kcal
- Protein
- 2 g
- Carbohydrates
- 3 g
- Fat
- 6 g
- Saturated fat
- 0.9 g
- Sodium
- 198 mg
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