Eggplant Spread With Yogurt And Parsley (Melintzanosalata)

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3 eggplants (about 2 pounds)

3 tablespoons extra-virgin olive oil, divided

2 cups fresh parsley leaves, divided

2/3 cup coarsely chopped green onions

2 tablespoons red wine vinegar

2 garlic cloves, quartered

1 bottled pepperoncini pepper

2 tablespoons capers

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (8-ounce) carton plain low-fat yogurt

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