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Roasted Eggplant Dip

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Photo: Martha Stewart


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Ingredients for 8 servings

1 large eggplant

4 garlic cloves (skin on)

1/4 cup olive oil, plus more for serving

1/4 cup fresh lemon juice

3 tablespoons tahini (sesame paste)

1 1/2 teaspoons coarse salt

paprika, for garnish (optional)

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