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Roast Eggplant with Green Tahini Dressing
Ingredients
  • 2 eggplants, cut into wedges, flesh lightly scored
  • 2 tsp mild paprika
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ¼ cup (60ml) olive oil
  • 400g can chickpeas, rinsed, drained
  • 250g punnet cherry tomatoes, halved
  • ⅓ cup (35g) flaked almonds, toasted
  • Mint leaves, flat-leaf parsley leaves and lemon wedges, to serve
  • subheading: GREEN TAHINI DRESSING:
  • ½ cup chopped flat-leaf parsley leaves
  • ½ cup chopped coriander leaves
  • ½ cup (140g) tahini
  • 1 tbs olive oil
  • ½ cup (125ml) lemon juice
  • 1 garlic clove, chopped
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