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1 large eggplant or 3 Japanese eggplants (about 1 1/2 lb. total), sliced into 1/2-inch-thick planks
Salt and pepper
1 cup plain yogurt (not nonfat) $
1 clove garlic, minced
1 teaspoon cumin
2 teaspoons lemon zest
1 tablespoon lemon juice
1/2 cup olive oil $
1/3 cup sliced scallion greens for garnish, optional
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1st Keep
 Celestielj
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