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Pan-Grilled Eggplant With Tahini, Herbs & Plums


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1 medium-large or 2 medium-small eggplants, thinly sliced


salt to taste

2 tablespoons olive oil, or as needed

1/2 cup sesame tahini

3 garlic cloves, chopped

2 tablespoons water, or as needed

Juice of 1/2 lemon, or to taste

1/4 teaspoon ground cumin, or to taste

Dash cayenne pepper

1 ripe tart-sweet plum, pitted and diced

Fresh mint and cilantro, as desired

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