INGREDIENTS
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•3 eggplant (about 2 pounds)
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•3 cloves garlic, crushed
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•1/3 cup extra-virgin olive oil, plus extra for drizzling
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•1/4 cup chopped parsley, plus extra for garnish
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•1/4 cup tahini
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•2 tablespoons freshly squeezed lemon juice
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•sea salt