Smoky Eggplant With Pine Nuts & Urfa Pepper

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Lottie Doof


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2 eggplants (about 2 pounds), peeled and cut into 2-inch chunks

1 tablespoon salt

1/4 cup whole-milk plain Greek yogurt

1 teaspoon smoked salt

1 teaspoon finely minced garlic (about 1 large clove)

1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)

2 tablespoons extra-virgin olive oil (plus more for finishing)

1/2 cup toasted pine nuts

2 teaspoons Urfa chilies, plus a pinch for garnish

Freshly ground pepper, to taste

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