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Serves 6 (as appetizer)
2 eggplants, decently sized (just shy of a couple of pounds worth)
3 tablespoons olive oil
1 cup yogurt
1/2 lemon, juiced
1 clove of garlic, crushed (optional)
2 tablespoons fresh parsley, chopped (optional)
2 tablespoons fresh mint, chopped (optional)
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 Poached_and_Scrambled
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