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Grilled Eggplant, Herby Lentils and Turmeric Tahini
Ingredients
  • 1 cup dried green, French or black lentils, rinsed
  • Salt and pepper
  • 2 pounds eggplant (about 3 small or 2 medium), trimmed and sliced into ½-inch-thick disks
  • Extra-virgin olive oil
  • 1 cup chopped soft herbs such as dill, cilantro, parsley, mint or a combination, plus more to serve
  • 1 large lemon, halved
  • ⅓ cup tahini
  • 1 teaspoon ground turmeric
  • 1 garlic clove, grated
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