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Warm Eggplant Dip with Spiced Yogurt
Ingredients
  • 2 Chinese eggplants (or about 1 pound total), cut into roughly 1” cubes
  • 1 pint cherry tomatoes, cut in half
  • Olive oil
  • Salt
  • Black pepper
  • 1 ¼ teaspoon harissa, divided use
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 ¼ cup plain, full-fat Greek yogurt
  • Pinch cayenne pepper
  • ¼ teaspoon lemon zest
  • 2 cloves garlic, pressed through garlic press
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon tiny mint leaves
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