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Roasted Eggplant With Tahini Dressing Recipe

4 faves
Nutrition per serving    (USDA % daily values)
CAL
164
FAT
42%
CHOL
0%
SOD
25%

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Ingredients for 4 servings

2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise

3 tablespoons well-stirred tahini

freshly ground black pepper

2 tablespoons hot water

eggplant:

1/2 teaspoons fine sea salt

1/8 teaspoon ground cumin

2 tablespoons extra-virgin olive oil

DRESSING:

1/8 teaspoon minced garlic

2 tablespoons plus 1 teaspoon fresh lemon juice

coarse sea salt

2 tablespoons finely chopped flat-leaf parsley

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