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Vegan • Gluten free • Paleo • Serves 4


1 Eggplant (about 1 pound), large
1/4 cup Flat-leaf parsley, fresh
1 Glove garlic


2 tbsp Lemon juice
2 tbsp Tahini

Baking & Spices

1/4 tsp Salt
Food Network's Healthy Eats


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