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Ingredients
  • 2 eggplants about 2 pounds.
  • ¼ cup tahini paste.
  • ¼ cup full fat yogurt.
  • 3 Tablespoons lime juice.
  • 3 garlic cloves.
  • ¼ teaspoon coriander.
  • ¼ teaspoon cumin.
  • ¼ teaspoon cayenne pepper optional for heat.
  • Parsley pomegranate seeds or sumac for decorations.
  • Olive oil for a final drizzle.
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