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Ingredients
  • 2 pounds Italian eggplants (about 2 small-to-medium eggplants)
  • ¼ cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil (plus more for brushing the eggplant and garnish)
  • 2 tablespoons chopped fresh flat-leaf parsley (plus more for garnish)
  • 2 cloves garlic, minced
  • ¾ teaspoon salt
  • ⅛ tsp EACH ground cumin, smoked paprika, red pepper flakes
  • Optional: Toasted pine nuts for garnish
  • Serving suggestions: warmed or toasted pita wedges, pita chips, cucumber slices, mini bell peppers or slices, snap peas, carrots, etc.
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