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Serves: about 1½ cups
1 medium whole eggplant
3 cloves garlic
¼ cup plain greek yogurt (I used 2% Chobani)
juice of ½ lemon
1 tablespoon tahini
¼ cup fresh parsley
2 tablespoons extra virgin olive oil
salt & pepper to taste
Toasted pine nuts, pepitas, parsley and olive oil for garnish
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1st Keep
 jenellebaur
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