Ingredients
- 2 Eggplant (about 1-1/2 pounds each)
- 1 tbsp Tahini
- Juice of 1 lemon
- 2 tsp Garlic cloves, minced
- 3 tsp Chopped flat leaf parsley
- Salt and pepper to taste
- 2 tbsp Dolce vita extra virgin olive oil
- Preheat oven to 425°F
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