Mediterranean Eggplant Dip

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The New York Times


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1 or 2 cloves of garlic, pressed

1/4 cup lemon juice

1/4 cup chopped parsley

2 pounds eggplant

8 scallions, sliced, or about 1 cup

1/2 pound green and/or red peppers, diced

6 ounces peeled, chopped tomatoes (about 1 cup)

1/4 cup tahini (Middle Eastern sesame paste)

2 teaspoons salt or 1 tablespoon spiced salt

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