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Ingredients
- 2 - 4 eggplants (approx. 1000 g)
- 1 lemon, zested and juiced
- 5 sprigs fresh flat-leaf parsley, leaves only
- 1 garlic clove
- 100 g plain yoghurt
- 50 g tahini
- 30 g extra virgin olive oil
- 1 pinch salt, to taste
- Nutrition
- per 1140 g
- Calories
- 4425.8 kJ / 1057.8 kcal
- Protein
- 29.4 g
- Carbohydrates
- 119 g
- Fat
- 63.4 g
- Saturated Fat
- 10.5 g
- Fibre
- 55.8 g
- Sodium
- 288.7 mg
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