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Grilled Eggplant With Lemon, Yogurt, Pomegranate And Mint

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This reminds me of an Ottolenghi recipe which I l-o-v-e!
Pamela Salzman   •  1 Oct   •  Report
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8 small (4-inch-long) eggplants, trimmed, split in half, flesh scored

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 cup plain yogurt

2 tablespoons tahini or smooth peanut butter

juice of 1 lemon

2 teaspoons ground cumin

handful of fresh mint leaves

1 pomegranate, cracked open and seeds dug out

1 red Thai chile, sliced

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