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Eggplant Dip (Baba Ghanoush)
- 2 to 3 medium eggplants (about 3 pounds total)
- 2 to 3 tablespoons olive oil
- 1/3 cup tahini
- 2 cloves garlic, peeled and crushed
- Juice of 2 lemons (about 1/2 cup)
- Kosher salt and freshly ground black pepper
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