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Eggplant with Tahini

1 large eggplant
2-3 cloves garlic
Salt and black pepper
1/4 cup of tahini
1/4 cup of lemon juice
Olive oil and chopped parsley for garnish

Cook eggplant in oven or microwave until flesh is soft. Peel; discard seeds and cut in chunks. Blend all ingredients. Pour into a bowl; garnish. Serve with Arabic bread.
 

 

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