Roasted Eggplant And Tomato Dip

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Washington Post


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1 large (1 to 1 1/2 pounds) eggplant

4 tablespoons vegetable or canola oil

3 cloves garlic , minced

1 medium tomato, finely chopped (about 1/2 cup)

1/2 teaspoon salt, or to taste

1/2 cup cilantro leaves

1 -inch piece ginger, peeled and coarsely chopped

1 lemon (juice only)

1 jalapeño pepper, stemmed and split (remove seeds for a milder flavor)

1/2 cup plain whole-milk yogurt

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