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Ingredients
  • 3 medium-sized eggplants
  • ½ cup (130g) tahini (sesame paste)
  • 1 ¼ teaspoons coarse salt
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 cloves garlic, peeled and smashed
  • ⅛ teaspoon chile powder
  • 1 tablespoon olive oil
  • a half bunch picked flat-leaf parsley or cilantro leaves
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