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1/2 cup lebneh * (thick Middle Eastern–style yogurt) or 1 cup whole-milk plain yogurt 1 garlic clove 1 teaspoon salt 2 to 4 tablespoons water 2 lb eggplant (2 medium), cut crosswise into 3/4-inch-thick slices 1/2 cup olive oil Garnish: fresh mint leaves print a shopping list [...]
Read the recipe at epicurious.com
