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1 tin x 800g Roasted Eggplant Puree

200g Med Cuisine Tahini

40-50g chopped parsley

2-3 minced garlic cloves


Half a freshly squeezed lemon

Toppings: olive oil, Med Cuisine Sumac spice, fresh pomegranate seeds.



Pour the tahini, water and salt into a mixing bowl and mix well until a smooth creamy texture obtain, add the lemon juice, and mix.

Add the chopped parsley and minced garlic and mix again.

Pour into the medium size bowl 800g of roasted eggplant puree, add the Tahini sauce, and mix well. Allow it to rest in the fridge for 2 hours, then taste and add more salt and lemon according to your preferences.

Serve into a bowl, drizzle extra virgin olive oil, sprinkle a pinch of ground Sumac and fresh pomegranate seeds.



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