Turkish Roasted Eggplant Puréed with Yogurt and Walnuts
INGREDIENTS
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2 large eggplants
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3 tablespoons lemon juice
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3 tablespoons olive oil
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3 cloves garlic, finely minced
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1 cup yogurt
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3 tablespoons chopped fresh dill
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2 jalapenos, minced very fine
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1/3 cup toasted walnuts, chopped
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3 tablespoons chopped italian parsley
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salt and pepper to taste
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