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  1. Cook Pasta:

    • Boil spaghetti in salted water until al dente. Reserve 1 cup of cooking water before draining.
  2. Make Tahini Sauce:

    • In a bowl, mix garlic, salt, lemon juice, olive oil, and tahini until smooth.
  3. Cook Eggplant:

    • Heat olive oil in a pan, add eggplant puree, and heat through.
  4. Combine Ingredients:

    • Stir tahini sauce into the eggplant puree. Add 1/2 to 1 cup pasta water and mix to create a creamy sauce.
  5. Finish the Dish:

    • Add spaghetti and parsley to the sauce, tossing to coat. Cook together for 3-5 minutes.
  6. Serve:

    • Squeeze fresh lemon over the pasta and serve immediately. Enjoy!




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