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Lemony Eggplant Spread

Enrich the cooked eggplants’ already interesting taste, by letting them absorb lemon and tahini flavor. After we spread this on crunchy slices of bread we found it irresistible. This eggplant mixture can be used either as a spread or as a dip.
Enrich the cooked eggplants’ already interesting taste, by letting them absorb lemon and tahini flavor. After we spread this on crunchy slices of bread we found it irresistible. This eggplant mixture can be used either as a spread or as a dip.

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Ingredients

2 medium eggplants
2 tablespoons of lemon juice
1 teaspoon tahini paste
pepper
salt
1 teaspoon fresh parsley, chopped

Ingredients

Steps

1
Done

Line a baking tray with parchment paper. Place the eggplants on it and poke holes in them using a fork.

2
Done

Bake for 30 minutes at 360⁰F/180⁰C.

3
Done

Place each cooked eggplant on the work surface. Cut it lengthwise in two and scoop the pulp out adding it to a bowl.

4
Done

Blend the eggplant pulp until smooth using a hand blender.

5
Done

Add the lemon juice and tahini paste, season with salt and pepper, and mix until even. Add the parsley, too

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Nutritional Chart

80 kcal
Calories
3 g
Protein
1 g
Fat
17 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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