Roasted-Eggplant Dip With Greek Yogurt

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Martha Stewart


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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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