Smoky Eggplant Mousse With Paprika

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3 pounds Japanese or Chinese eggplant Vegetable oil

1/3 cup + 2 tablespoons extra virgin olive oil

4 garlic cloves, finely minced

1 teaspoon smoked Spanish paprika

1 teaspoon ground toasted cumin

1 tablespoon minced Italian parsley

1 tablespoon minced cilantro

Grated zest of 1 lemon

Juice of 1/2 lemon, or more to taste


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