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400g Roasted Eggplants Puree

250g Spaghetti

3 minced cloves of garlic

1 freshly squeezed lemon

2 tablespoons Med Cuisine Natural Tahini

3 tablespoons of extra virgin olive oil

1/2 teaspoon salt

2 tablespoons of finely chopped parsley

*1 cup of pasta cooking water



Start by boiling the pasta.

In a small bowl, grate the garlic and add the salt, lemon juice, olive oil and tahini and mix everything properly to get a uniform texture.

Pour 400gr of aubergine puree into a hot pot / pan with olive oil.

Add the tahini sauce you prepared into the saucepan and stir for the aubergine to combine well with the tahini, stir for at least 5 minutes.

Pour 1/2-1 cup of pasta cooking water into the pot and mix well.

Add the pasta and fresh parsley into the pan and stir fry for 3-5 minutes.

 Squeeze 1 small fresh lemon over the pasta and serve immediately.



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