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Ingredients
  • 2 pounds eggplant, preferably small eggplants
  • ¼ cup lemon juice (more to taste)
  • ¼ cup sesame tahini, stirred if oil has separated out
  • 1 to 2 tablespoons plain yogurt, as needed
  • 2 garlic cloves, roughly chopped
  • Salt to taste
  • Extra-virgin olive oil
  • Chopped flat-leaf parsley
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