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Roasted Eggplant And Goat's Milk Yogurt Dip

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Photo: Chocolate and Zucchini


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Ingredients for 2 servings

850 grams (30 ounces) eggplants, the smaller the better

one clove garlic, peeled

120 ml (1/2 cup) goat's milk yogurt (substitute sheep's milk yogurt or plain greek-style yogurt)

ground cumin, to taste

ground chile pepper, to taste

salt and freshly ground black pepper, to taste

a large handful of fresh cilantro leaves (a.k.a. coriander in some parts of the world), finely snipped

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