Roasted Aubergine (Eggplant) Dip
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Serves: 4 as a snack/side
Roasted Aubergine (Eggplant) Dip – silky smooth, zing from sumac and lemon with freshness from parsley!
Ingredients
3 large aubergines (eggplants)
1 medium clove garlic, crushed or grated
1 medium lemon, juice of
½ tsp fine salt
1 tsp sumac
2 tbsp tahini (optional – to make a more substantial dip – reduce olive oil by 1 tbsp if using)
45ml/3 tbsp extra-virgin olive oil
4 tbsp finely chopped fresh parsley
Instructions
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