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Roasted-Eggplant Dip with Greek Yogurt

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Ingredients: 

3 medium eggplants (about 2 pounds)
1 small garlic clove, minced
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup plain full-fat Greek yogurt
1/4 cup fresh lemon juice (from 2 lemons)


 

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