Turkish Eggplant & Pepper Salad With Walnuts & Yogurt

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1 1/2-pound globe eggplant

3 tablespoons lemon juice

1 large green bell pepper

1 jalapeno chile

1 or 2 garlic cloves, minced

to a paste with salt

2 tablespoons extra virgin olive oil

1/3 cup finely ground toasted walnuts

1/2 cup drained yogurt

Freshly ground black pepper

Wine vinegar to taste

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