Grilled Eggplant Dip

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2 medium eggplants (about 2 pounds total)

2 garlic cloves, finely chopped

2 tablespoons tahini

1 tablespoon fresh lemon juice

1 tablespoon plain yogurt

Salt and freshly ground pepper

4 ounces soft goat cheese

1 to 2 tablespoons coarsely chopped flat-leaf parsley

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