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- 12 - 14 oz eggplant, charred (approx. 2 lg)
- ½ oz extra virgin olive oil, plus extra to grease
- 3 garlic cloves
- 14 ½ oz canned diced tomatoes, drained
- 1 ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp salt, to taste
- ⅛ tsp ground black pepper, to taste
- ½ tsp lemon juice
- parsley leaves, to garnish
- cilantro leaves, to garnish
- per 1 Total recipe
- 1356 kJ / 324 kcal
- 7 g
- 46 g
- 17 g
- Saturated Fat
- 2 g
- 17 g
- 2734 mg
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