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Ingredients
  • 4 medium (1 pound each) eggplants
  • 2 medium garlic cloves, grated (¾ teaspoon)
  • ⅓ cup well-stirred tahini
  • ¼ cup plain whole-milk yogurt
  • 2 ½ tablespoons fresh lemon juice (from 1 lemon), plus more as needed
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1 ¼ teaspoons kosher salt, plus more as needed
  • ¼ teaspoon cayenne pepper, plus more to taste
  • ¼ cup chopped fresh flat-leaf parsley, plus more for garnish
  • 1 teaspoon chopped fresh oregano
Note: Ingredients may have been altered from the original.
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